This healthy millet salad is made from Proso millet, cucumber, cherry tomatoes, capsicum and onion. It is very healthy, tasty and so filling that it can substitute a meal.Makes 2 servingsPreparation time - 15 to 20 minutesCooking time - 15 minutesIngredients1 cup raw proso millet e1 cucumber, diced e1 capsicum, diced½ cup cherry tomatoes, halved ¼ cup onion, finely chopped ¼ cup coriander, chopped 2 tablespoons olive oil 1 tablespoon lemon juice Salt and pepper to tasteMethod1) Wash and rinse Proso millet 2-3 times. Let it soak for 15 minutes. Throw away the water and in the fresh water boil it with 2.5 cups of water in an open vessel until it's done. Remove the extra water if any.2) After cooking the Proso millet, place it in a large bowl along with diced cucumber, capsicum, cherry tomatoes, onion, and parsley.3) In a small bowl, mix olive oil and lemon juice until they are fully blended to form an emulsion. Add salt and pepper to taste.1) Pour the dressing over the millet mixture and toss everything together until well combined.2) Refrigerate the dish for at least thirty minutes before serving to let the flavors meld. Serve the salad cold.Nutritive values per servingCalories: 185 kcalCarbohydrates: 49 gProtein: 8 gFat: 14.65 gFiber: 4.5 g
This healthy millet salad is made from Proso millet, cucumber, cherry tomatoes, capsicum and onion. It is very healthy, tasty and so filling that it can substitute a meal.Makes 2 servingsPreparation time - 15 to 20 minutesCooking time - 15 minutesIngredients1 cup raw proso millet e1 cucumber, diced e1 capsicum, diced½ cup cherry tomatoes, halved ¼ cup onion, finely chopped ¼ cup coriander, chopped 2 tablespoons olive oil 1 tablespoon lemon juice Salt and pepper to tasteMethod1) Wash and rinse Proso millet 2-3 times. Let it soak for 15 minutes. Throw away the water and in the fresh water boil it with 2.5 cups of water in an open vessel until it's done. Remove the extra water if any.2) After cooking the Proso millet, place it in a large bowl along with diced cucumber, capsicum, cherry tomatoes, onion, and parsley.3) In a small bowl, mix olive oil and lemon juice until they are fully blended to form an emulsion. Add salt and pepper to taste.1) Pour the dressing over the millet mixture and toss everything together until well combined.2) Refrigerate the dish for at least thirty minutes before serving to let the flavors meld. Serve the salad cold.Nutritive values per servingCalories: 185 kcalCarbohydrates: 49 gProtein: 8 gFat: 14.65 gFiber: 4.5 g
