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Summer salad with millet

  • Cook Time
    40 minutes
  • Serving
    6 People
  • View
    45

In summer, you especially want lightness, but you will not be full of grass alone. Add some healthy carbs – millet and protein foods – feta and green summer salad turns into a vegetarian superfood. Millet, native to us, will perfectly replace the currently fashionable bulgur and quinoa in salads. It will turn out much more budgetary, but no less tasty. By the way, millet is now actively gaining popularity among supporters of proper nutrition and, perhaps, will soon become one of the domestic super products. No wonder – after all, millet is not inferior to wheat in terms of plant protein content, but at the same time it is a gluten-free product! And millet also contains a lot of fiber, it has a low glycemic index and acidity level shifted towards alkali. Sheer benefit! Fashion girls who are fond of proper nutrition, urgently run to the store for millet!

Ingredients

Directions

Step 1

Combine the dressing ingredients and season with salt and pepper.

Step 2

Rinse the millet to clean water in a fine-mesh colander, shake off the water.

Step 3

Boil 500 ml of water, salt and add millet. Reduce heat to low, cover saucepan and cook for 15 minutes. The water will be absorbed, the cereal will become soft, but will not boil down. Start checking the readiness of the cereal a few minutes earlier. Once all the water has been absorbed, remove the pot from the stove, loosen the cereal with a fork and leave under the lid for 5 minutes. Then loosen with a fork again and cool.

Step 4

While the groats are being prepared, finely chop the dill, diagonally - green onions, thin circles - radish. Pour boiling water over green peas and leave for 5 minutes, then drain.

Step 5

Mix all the ingredients of the salad, pour over the dressing, stir. Transfer to a salad bowl and sprinkle with crumbled feta.

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