Lemony Millet Salad With Chickpeas, Corn & Spinach (Recipe)

Ashley McLaughlin ASHLEY MCLAUGHLIN

Don’t you love those dinners when you have extra for lunch or even another dinner that week? Fresh. This recipe is exactly that. Simple. Leftover-friendly. Nourishing.

If you're new to millet it's a definite must try.  It's a bit thicker + chewier than quinoa with a less earthy flavor.



LEMONY MILLET SALAD WITH CHICKPEAS, CORN & SPINACH

Gluten-free, vegan // yields 3-4 meal-sized servings

Ingredients

  • 3 cups cooked millet
  • 1 1/2 cups fresh or frozen corn
  • 1 1/2 cups cooked chickpeas, drained + rinsed
  • 7-8 cups chopped spinach
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • salt + pepper
  • 1 tablespoon safflower oil
  • 1/4 cup extra virgin olive oil
  • 3-4 tablespoons fresh lemon juice
  • zest from 1/2 of a lemon
  • toppings: fresh thyme, oregano, avocado, pepitas, hot sauce, etc.

Method

  1. Pour 1 tablespoon safflower oil [or other cooking oil] into a large pan over medium heat.
  2. Once hot, add the chickpeas and cook for 5 minutes, stirring occasionally.
  3. Add the corn and cook for another 7-10 minutes until the beans + corn are starting to turn golden brown.
  4. Add in the cumin, garlic, and a big pinch of salt + pepper.
  5. Stir for about 30 seconds until the garlic is fragrant then stir in the spinach and cook until just wilted [about 2 minutes].
  6. Remove from heat and toss with 3 cups of millet, then refrigerate uncovered until fully chilled.  Stir the mixture while chilling to speed up the process.
  7. Combine the olive oil, 3 tablespoons lemon juice, lemon zest, and a pinch of salt and pepper in a jar and shake vigorously to combine.
  8. Pour desired amount of dressing over the chilled millet mixture and toss to coat.  I used nearly all of it.  Or, leave undressed and portion out dressing to package up and take to work with you if desired.
  9. Taste and adjust salt + pepper and add more lemon juice if desired.
  10. Finish each serving with a sprinkling of fresh herbs + avocado.
  11. Or, place in an airtight container in the fridge until ready to eat.  Keeps for about 2 days after dressing.

Notes/subs: Feel free to serve this hot if desired: After step 6, toss with the dressing and serve with fresh herbs + avocado.  I prefer this meal chilled.  If you don't have millet on hand quinoa would work perfectly.  [A non-gluten-free alternative would be couscous.]

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