Fresh Millet Tabbouleh Salad recipe featuring whole grain cooked millet instead of traditional bulgur. Millet makes this dish gluten-free!
It’s that time of year again.
The school year has officially come to a close, and long summer days await.
With the commencement of every summer break, I realize more each year how much routine and consistency are things I cherish. Need. Get excited about. Use to keep anxiety at bay.
This sudden shift often causes meal planning to slide, because, well, I’ll have time to do it. Or won’t.
And that’s where the trouble comes in. I’ve been proactive this time around (it’s only taken years) with making sure that ingredients to make fresh, easy recipes like this millet tabbouleh are in the pantry and fridge, and they are often basics we can pick up at our weekend farmers’ market visits.
Swapping in cooked whole grain millet for the traditional bulgur in this Lebanese dish makes it gluten-free. If you haven’t used cooked millet before, it’s a great gluten-free grain to add to your pantry lineup. Just as with quinoa and lentils, it can easily be batch-cooked for the week or whipped up in about 15 minutes.
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains.
Millet Tabbouleh Salad (Gluten-Free, Vegan)
- 1/2 cup millet I use Bob's Red Mill brand
- 1 cup water
- 3 tablespoons fresh lemon juice from 1 to 2 lemons
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- salt and pepper
- 1 1/2 cups finely chopped parsley leaves
- 1/2 cup finely chopped mint leaves
- 1 medium tomato chopped
- 1/4 cup finely chopped red onion
- 1/2 large cucumber chopped (optional)
- Add millet and water to a large saucepan. Bring to a boil, reduce to simmer, cover, and let cook for 15 minutes. Most of the water should be absorbed, remove from heat and allow to sit for 2-3 minutes to fully absorb.
- While the millet is cooking, combine the lemon juice, olive oil, garlic powder in a small bowl. Stir with a fork to combine. Add salt and pepper to taste.
- Place millet in a large bowl. Add parsley, mint, tomato, and red onion. Add dressing and toss to coat. Season with additional salt and pepper to taste. Allow tabbouleh to chill and marinate in the refrigerator for about 30 minutes before serving.