Hope everyone had a fantastic New Years!
If you are among the many who have made a resolution this year to be healthier, you may have already found yourself wondering what in the world you’re actually going to eat. A lot of times when people set a goal to eat better, they become ultra restrictive with their diets, and therefore become bored pretty quickly, giving up as a result. I have definitely been in this boat before, so I know how hard it can be to venture out of your comfort zone when it comes to food, but I can assure you that there is far more to eating healthy than just endless piles of salad.
This sesame tamari millet salad is a perfect transition dish for those looking to cut out refined grains, but need something heartier. This has been one of my favorites as of late to throw together and munch on throughout the day, and a lot of times, Ben and I will have this on its’ own for dinner. In the past, we have also paired this salad with the veggie detox salad and it was great. This recipe makes quite a bit considering one cup of uncooked millet yields about 3.5 cups cooked, but thankfully, this salad saves really well in the fridge.
- 1 cup millet
- 2 cups organic vegetable broth; I use No-Chicken Broth
- 1/2 cup thinly shredded purple cabbage; chopped
- 1/4 cup red onion; chopped
- 1/4 cup green onions; chopped
- 1 jalapeno pepper; seeded and chopped
- 1/2 red bell pepper; diced
- ***Dressing:***
- 2 Tbsp. sesame oil
- 2 Tbsp. tamari or liquid aminos
- 1 Tbsp. + 1 tsp. raw almond butter
- 2 Tbsp. organic sesame seeds
- 1/4 cup organic rice vinegar
- In a large saucepan, bring millet and broth to a rolling boil.
- Cover millet and reduce heat to medium/low and let cook for 15 minutes or until most of water is absorbed.
- When finished, remove millet from heat but do not lift the lid. Set timer for an additional 10 minutes and let millet set.
- In a large mixing bowl, combine all of your prepared vegetables.
- When timer goes off for millet, remove lid and gently fluff with a fork. Be careful not to stir as it will ruin the fluffy texture.
- Let millet cool for an additional 10 minutes, and while you wait prepare the sauce.
- In a small mixing bowl, combine almond butter and sesame oil. Whisk thoroughly and add in tamari or liquid aminos. Whisk to combine.
- Add in rice vinegar and 1 Tbsp. of the sesame seeds. Whisk to thoroughly mix together.
- Take finished millet and add it into your large mixing bowl. Gently stir to combine it with the vegetables.
- When finished, take prepared sauce and pour it over millet. Gently stir to combine.
- Top millet with with remaining sesame seeds and serve.