This salad may not look like much, but it’s a super easy and nutritious fix for when you don’t have much time, plus it’s good warm and cold, can make a main dish or a side to your protein of choice. And you just need few ingredients. Can I add is also quite a cheap meal? And vegan?
It tastes better than it looks
Today I wanted to have Brussel sprouts – I had a bag of shaved ones in the fridge, but nothing I made previously was appealing to me. And I didn’t feel like having them raw. So I decided to make a warm salad with few ingredients I had available. If you never had millet before, it’s an excellent lectin free replacement for quinoa or rice, even for bulgur or couscous. You only need 1/4 cup (uncooked) millet for the salad, but you can make more and use the leftovers for the next day’s breakfast, as a porridge (see notes below). You can also add all kind of things to this salad, such as goat cheese and chicken. Or mushrooms and almond ricotta if you want to keep it vegan.
Balsamic Brussel Sprouts and Millet Warm Salad
- 1/4 cup millet
- 1 cup water with salt
- 12 oz shaved Brussel Sprouts
- handful of raw walnuts
- avocado oil (a generous amount)
- Modena balsamic vinegar
- salt and pepper
- 1/2 cup kalamata olives
- nutritional yeast
- a couple of black mission figs (optional)
- extra virgin olive oil
- balsamic vinegar
First start cooking the millet. Add 1/4 cup millet to an empty pan and toast for few minutes, just to get fragrant. Add 1 cup of salted water to the pan, being careful so the steam doesn't burn you. Bring to a boil, turn heat to low and let simmer for about 15 minutes or until all the water is absorbed. Mix occasionally.
Meanwhile add avocado or olive oil to a sautéing pan, and add the shaved Brussel sprouts. Stir and saute for about 5 minutes, add walnuts and continue to cook and stir for about 5, 10 minutes. No need to overcook.
Once both Brussel sprouts and millet are cooked, add to a mixing bowl, and add the spices to your taste: nutritional yeast, salt, pepper, extra virgin olive oil (be generous), Modena balsamic vinegar.
Add kalamata olives and sliced figs if using.
Serve warm or store in the fridge and serve later.
When I made the millet, I cooked 1/2 cup (with 2 cups of water), but only used half of the cooked millet for the salad. I just wanted to have more for another dish, since I was cooking it anyway. If you choose to cook 1/2 cup of millet, or even one cup, you can use the remaining millet as a porridge for the next day's breakfast (add some coconut milk, fruits, nuts, coconut flakes).