warm millet salad


  • 1 clove chopped garlic
  • ½ or a small onion, finely chopped
  • 1-2 cups of vegetable broth
  • ½ cup of millet
  • 1 medium zucchini, cut into pieces < / li>
  • Lemon juice and zest
  • ½ cup of chopped Kalamata olives
  • 1 tomatoes cherry, whole or split in half
  • 1 tbsp tahine
  • ½ cup of cilantro, chopped
  • ½ cup of parsley , chopped
  • A pinch of ground black pepper


Sauté the garlic and onion over medium heat in a pan with a little hot water (or broth) – you can also use oil if you prefer – until translucent.

Add the rest of the vegetable broth and the zucchini and bring to a boil, lower the heat. Add the millet and cover the pan, cook for about 25 minutes or until it is tender but not doughy.

Remove from the heat, add the tahini and the rest of the ingredients and stir. Serve with a little more lemon, sliced cucumber, and warm pita bread.

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