Forgive me for the lack of posts. Life has been a little wild the past few days, but today I am finally back on the grind! While I have already posted a millet salad recipe this week, I couldn’t resist posting this Tomato Basil Millet Salad as well. I had it for lunch today and it was too good not to share!
This salad is super quick to put together, making it perfect for those nights when you don’t want to put too much effort into cooking, yet want it to look (and taste) like you did. With 8 ingredients total (including the dressing!!), this recipe is a breeze no matter what your skill level in the kitchen is.
This recipe makes a pretty big batch, but millet saves well in the fridge, and it’s perfect for lunches the next day if there is any left over. It is totally possible that there won’t be based off of my experiences. I usually devour it all in one sitting. Don’t judge me.
This recipe is great on its’ own, but I think it would also be great paired with a lighter meat such as chicken or fish. I would love to hear your thoughts on this dish, or any additions or substitutions you made, so leave your feedback in the comments below!
- 1 can or black eyed peas; drained and rinsed
- 1 cup uncooked millet
- 2 cups no-chicken broth or any vegetable broth
- 1 pint of grape tomatoes (roughly 25); quartered
- 1/3 cup fresh basil; julienned
- 1/4 cup diced red onion
- 1/4 cup extra virgin olive oil
- 2 Tbsp. balsamic vinegar
- Salt and pepper to taste
- 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 and black eyed peas.
- 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 dressing.
- In a small dish, whisk together olive oil and balsamic vinegar until thoroughly combined.
- Add cooled millet to the mixing bowl, and gently toss to mix with other ingredients.
- Pour dressing over the top and lightly stir to combine.
- Add salt and pepper to taste if desired.