Millet Quinoa Mediterranean Salad Food

MILLET & QUINOA MEDITERRANEAN SALAD

Steps:

• Bring millet and 1 cup water to boil, reduce heat, and simmer for five minutes; turn off heat, cover, and let sit for 10 minutes.
• Bring quinoa and 3/4 cup water to boil, reduce heat, and simmer, covered, for 12-14 minutes; fluff.
• Combine all ingredients and toss; chill. Enjoy!

MEDITERRANEAN QUINOA SALAD

Steps:

• Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
• Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

BLACK BEAN AND MILLET SALAD

Steps:

• Cook the millet in 2 cups of water until water is absorbed, about 30 minutes. adding more hot water if needed. Fluff with fork and allow to steam and cool.
• In a large bowl, combine millet, black beans, tomatoes, pepper, cucumber and onion.
• Mix all dressing ingredients until well blended and pour over the salad, tossing to blend.
• Cover and refrigerate until the salad is well chilled.
• Serve on lettuce leaves or stuff into pita bread or wrap in a tortilla.