Millet Salad with Apples & Edamame
Celebrate the season with this vibrant millet, edamame and apple salad, combining crunchy vegetables and seasonal fruit for a refreshing protein boost!
The ingredients
- 1 cup hulled millet, dry
- 2 cups water
- 1 kidney beans, 540 g can; drained and rinsed
- 1 ½ cups shelled edamame, cooked
- 1 cup cucumbers, chopped
- 1 red bell pepper, chopped
- 1 apple, chopped
- ¼ yellow onion, chopped
- ¼ cup nuts, your choice; or seeds
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
Balsamic dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 lemon, juice
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
The method
- In a small pot, add the millet and water. Bring to a boil, then reduce to medium-low heat, cover and simmer for about 20 minutes.
- Remove the pot from the heat and let sit for at least 15 minutes.
- In a jar, add all the dressing ingredients and mix well.
- In a large salad bowl, add all the ingredients, pour the dressing over the salad and mix until well combined.
My tips
Refrigerate for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 480Calories
- 20 gFat
- 55 gCarbs
- 11 gFibre
- 21 gProtein
Millet is rich in dietary fibre, promoting healthy digestion by regulating bowel movements and preventing constipation. Fibre also helps maintain a balanced gut microbiome.
Millet is associated with better heart health thanks to its high fibre content, which helps lower cholesterol and reduce the risk of cardiovascular disease.
Hulled millet's low glycemic index makes it a good option for blood sugar management.
Antioxidants found in millet, including phenolic compounds and flavonoids, have anti-inflammatory effects that may help reduce chronic inflammation in the body.
