Description
This salad is a lectin-free and gluten-free twist on the classic Middle Eastern salad, tabbouleh. Nutritious and flavorful, this millet tabouleh is packed with protein-rich hemp hearts, nutty millet, fresh lectin-free vegetables, and herbs. Plus, it’s easy to make and perfect for a quick lunch or dinner.
Ingredients
- 2/3 cup cooked millet
- 3 tablespoons hemp hearts
- one big bunch of flat parsley, finely chopped
- one small bunch of fresh mint leaves, finely chopped
- 7 red radishes (European), finely chopped
- 2 spring onions, finely chopped
- 1/4 cup of finely chopped olives (use a mix of Kalamata/green for more flavor)
- 1/2 teaspoon cumin powder
- zest from one organic lemon
- juice from one organic lemon (add gradually and taste)
- 4 tablespoons extra virgin olive oil
- salt and pepper to taste
Instructions
- Cook the millet first. For a fluffy millet grain, I recommend using the pressure-cooking method. See post (above) or notes (below) for details.
- In a large salad bowl, mix all the finely chopped vegetables and herbs (you can hand-cut them or use a food processor).
- Add the cold millet to the chopped mix of vegetables, and add the hemp hearts, olives, lemon zest, lemon juice, cumin, and extra virgin olive oil —season with salt and pepper to taste. Adjust with more lemon juice if needed. You can serve it immediately, but I prefer to let it cool in the fridge for half an hour before serving.
Notes
HOW TO PRESSURE-COOK MILLET: Rinse well and drain one cup of millet. Add it to the pressure cooker, top it with two cups of water, and pressure cook for 8 minutes. Let the pressure release naturally, and don’t remove the cover for at least 30 minutes, as the grains will continue to cook with the residual heat and steam. After you remove the cover, fluff the millet with a fork, and let it cool completely before you mix the cooled millet with the rest of the ingredients. This is the case if you make a cold salad, but you can also use the warm millet to make a warm salad, like millet with roasted vegetables.