Millet Salad with Corn & Avocado

Millet is a nutrient-dense grain with a sweet flavor. This recipe highlights the flavor of millet and is perfect for a warm weather barbeque or picnic.

1 cup uncooked millet, rinsed and drained
4 cups water
1 teaspoon sea salt, divided
4 cups fresh corn kernels
1/3 cup chopped fresh cilantro
1/3 cup fresh lime juice
2 tablespoons chopped green onions
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons ground cumin
3 jalapeño peppers, seeded and finely chopped
4 cups chopped tomato
1 diced peeled avocado

1. Heat a large nonstick skillet over medium heat. Add millet; cook 10 minutes or until fragrant and toasted, stirring frequently. 2. Add water and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until water is almost absorbed. 3. Stir in corn kernels; cook, covered, 5 minutes.
4. Remove millet mixture from pan, and cool to room temperature.
5. Combine 1/2 teaspoon salt, cilantro, and next 5 ingredients (cilantro through jalapeño). Add cilantro mixture to millet mixture, tossing to combine. Gently stir in tomato and avocado. 6. Cover and chill at least 30 minutes before serving.

Nutritional Information (per serving): 240 calories, 7g fat (1 g saturated fat), 7g protein, 45g carbohydrate, 7g fiber, 316mg sodium


Recipe adapted from Cooking Light