MILLET AND BROCCOLINI SALAD

Life is about balance, right?  So I ate a batch of oatmeal banana cookies this weekend (it happens to everyone, doesn’t it?!), which meant I had to reel it in and serve up some healthy grains and vegetables to swing the health pendulum back over.  Parnsip fries, then this millet and broccolini salad.  It’s all about balance.  You with me?  And yes, I’ll be sharing the cookie recipe soon!  Happy Thursday!  xx- Sarah  {more after the jump}

MILLET AND BROCCOLINI SALAD

 

Ingredients:

1.5 c dry millet

3 c. water

2 T coconut oil

2 bunches of broccolini

2 T preserved lemons, chopped (recipe here)

1/2 c pitted kalamata olives, chopped

2 T fresh parsley, chopped

1/4 c. pine nuts + more to garnish

Vinaigrette:

4 T fresh pesto (recipe here)

4 T balsamic vinegar

serious pinch sea salt

METHOD:

-  Preheat oven to 375 degrees

-  Dry toast millet in a saucepan for a few minutes until nutty and brown.

-  Add water and bring to a boil.  Cover and turn down heat to a simmer.  Cook for 15 minutes and remove from heat for 10 minutes, then fluff with a fork.

-  While millet is cooking, toss broccolini in coconut oil, sprinkle with a couple pinches of sea salt and roast in the oven for 10 minutes or until crispy.  Rough chop broccolini.

-  Scoop cooked millet into a serving bowl.  Add roasted broccolini, preserved lemons, kalamata olives and parsley to millet.

-  In a small mixing bowl combine dressing ingredients and stir well.

-  Add vinaigrette to the millet mixture and mix well (dress to personal preference).

-  Sprinkle salad with finishing salt and garnish with parsley and a sprinkle of pine nuts.  Enjoy warm or cold!

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