Lemony Quinoa-Millet salad

My general food philosophy is as follows:

  1. Everything tastes better with balsamic vinegar
  2. More salt is never really a bad life choice
  3. Avoid going to the grocery store at all costs; creative substations are your best friends
  4. If you can add more vegetables into a pot or dish, do it

This last tenant, in particular, leads me to bastarde a lot of cultural dishes. Take this taboule. Traditionally, tomatoes are the sole representatives of the vegetable constituency in this dich, which is a little upsetting given that tomatoes aren’t even vegetables. They’re fruits.

But I digress. I managed to find a recipe that called for peppers as well as tomatoes. But that just wasn’t enough for me. Nope, I added green onions and cucumbers because I can’t leave well enough alone. If there had been any carrots in the fridge, I would have grated a few into the mix (see #3).

The result was fresh and crunchy, lemony and bright. Springtime in your mouth.  Given that there may be more vegetable than grain in this “grain salad,” I couldn’t  bring myself to call it a proper taboule. But, whatever. Next time: with carrots!

Lemony Quinoa-Millet Salad

Adapted from Vegetarian: 100 Everyday Recipes

Serves 4

  • 1/2 cup quinoa, cooked
  • 1/2 cup millet, cooked
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 4 green onions, diced
  • 1 green bell pepper, seeded and diced
  • 1/2 cup cherry tomatoes
  • 1/2 cucumber, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 16 black olives
  • salt and pepper to taste

Mix millet and quinoa together in a large bowl. Add copped vegetables, herbs, and olives, and combine. In a separate bowl, whisk olive oil, lemon juice, salt, and pepper together. Pour the dressing over the grains and vegetables. Toss to combine and serve.


One comment

  1. Pingback: let’s talk about salad | BATCH-22

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