... Millet Salad {Gluten-Free, Vegan} | Dance of Stoves

Millet Salad {Gluten-Free, Vegan}

Millet Salad: This millet salad is delicious and can be eaten cold or warm. It is a straightforward recipe, and you can add whatever you want.
Autumn is just around the corner, and although it is still hot in the south, I am already thinking about all the ingredients that I will be able to use shortly (such as pumpkin) and all the warm salads, stews and soups that I want to prepare (I'm the soup dummy).

Also Read: Vegan Pumpkin Fudge Recipe

A couple of entries ago, we showed you how to cook millet and although Who can use it in a thousand different ways, we love it in a salad, both cold and warm. 

Also Read: Vegan Pumpkin Macaroni And Cheese

It can be a very rich and healthy substitute for couscous for those of you who cannot eat wheat, and for those who can, you have to try it anyway because it is a very nutritious cereal and is to die for.

Also Read: 9 Vegan Recipes With Pumpkin

If you want to make the salad without oil, you can add more lemon juice or tahini. As I always tell you, you can also substitute, add or remove any ingredient. 

Also Read: Vegan Miso Soup Recipe

The good thing about our recipes is that being so simple, they always come out, and it is straightforward to make changes.

Also Read: Deluxe Potatoes With Dipping Sauce

Millet Salad: This millet salad is delicious and can be eaten cold or warm. It is a straightforward recipe, and you can add whatever you want.
Millet Salad

Millet Salad: This millet salad is delicious and can be eaten cold or warm. It is a straightforward recipe, and you can add whatever you want.
This millet salad is delicious and can be eaten cold or warm. It is a straightforward recipe, and you can add whatever you want.

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Cook: 30 mins
  • Total: 40 minutes
  • Servings: 2 (1x), 4 (2x), 6 (3x)
  • Category: Salads, Gluten-Free
  • Cuisine: Vegan

Ingredients SCALE (1x)

  • 1/2 cup of raw millet (100 g)
  • 2 cups diced pumpkin (230 g)
  • 1/4 cup of chopped red onion (30 g)
  • 1/4 cup of chopped almonds (40 g)
  • One handful of chopped oak lettuce
  • Two tablespoons of extra virgin olive oil
  • One tablespoon lemon juice
  • Sea salt and black pepper to taste

Ingredients SCALE (2x)

  • 1 cup of raw millet (200 g)
  • 4 cups diced pumpkin (460 g)
  • 1/2 cup of chopped red onion (60 g)
  • 1/2 cup of chopped almonds (80 g)
  • Two handfuls of oak lettuce, chopped
  • Four tablespoons of extra virgin olive oil
  • Two tablespoon lemon juice
  • Sea salt and black pepper to taste

Ingredients SCALE (3x)

  • 1 1/2 cup of raw millet (300 g)
  • 6 cups diced pumpkin (690 g)
  • 3/4 cup of chopped red onion (90 g)
  • 3/4 cup of chopped almonds (120 g)
  • Three handfuls of chopped oak lettuce
  • Six tablespoons of extra virgin olive oil
  • Three tablespoon lemon juice
  • Sea salt and black pepper to taste

Instructions

  1. Preheat the oven to 200ºC or 390ºF.
  2. Put the pumpkin on a baking sheet and add a tablespoon of oil, salt and pepper to taste. Bake for about 30 minutes or until the squash is tender and golden. Cooking time may vary depending on your oven and the type of pumpkin you use.
  3. Cook the millet by following the instructions in our post on how to cook millet.
  4. You can eat the millet and squash hot, warm, or cold, as you like.
  5. In a bowl, add the millet, the pumpkin and the rest of the ingredients (the onion, the almonds, the lettuce, one tablespoon of oil, the lemon juice and salt and pepper taste). Stir, and it is ready to serve.

Have you made this recipe?

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