Moroccan Millet Salad

For an easy weeknight dinner and/or meal prep recipe, this simple yet flavourful

gluten-free dish is perfect!

Moroccan Millet Salad [Vegan]

Ingredients

For the Salad:

• 1 cup dry millet
• 1/2 cup dry brown or green lentils
• 1/4 cup dried apricots chopped
• 1/4 cup dried mulberries or raisins
• 1 cup fresh parsley chopped

For the Vinaigrette:

• 3 tablespoons cold pressed extra virgin olive oil
• 1/4 cup / 60ml lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 2 teaspoons pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground cloves

Optional Add-Ins:

• Walnuts
• Fresh herbs: flat-leaf parsley cilantro basil
• Sprouts

Preparation

1. Bring lentils to boil in 1 cup of lightly salted water. Reduce heat and simmer until water is absorbed.
2. Cook millet in a separate pot in 2 cups of water. Bring to boil and then reduce to simmer until all liquid is absorbed. Fluff millet with fork. Do not over cook millet as will turn into porridge.
3. Allow to cool slightly and combine well together in a large bowl.
4. While lentils and millet are cooking, put all the dressing ingredients in a little glass jar, close with a lid and shake and well. Set aside.
5. Add dried apricots, mulberries or raisins and chopped parsley into a cooled millet/lentil mixture.
6. Add the dressing to the salad and mix well. Allow it to marinate for about 30 minutes before serving.
7. Serve Moroccan Millet Salad cold or at room temperature.

https://www.onegreenplanet.org/vegan-recipe/moroccan-millet-salad-vegan/