Millet Tabbouleh- cook for your life- anti-cancer recipes

Millet Tabbouleh

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 12 ingredients

This easy summer salad is made with cooked millet. Millet tabbouleh is crunchy version of a classic tabbouleh. Thanks to the pomegranate molasses in the dressing, has a delicious element of sweet and sour....


Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoons cider vinegar
  • 1 teaspoons pomegranate molasses (see Chef Tips)
  • sea salt to taste
  • 1 tablespoon mint leaves, chopped
  • 2 tablespoons Italian flat leaf parsley leaves, chopped
  • 1 tablespoon chives, chopped
  • ½ bunch of radishes, leaves and roots removed, finely diced (about ¾ cup)
  • 2 ripe Roma tomatoes, finely diced
  • ¼ cup pomegranate seeds
  • 1½ cups steamed millet (see Basic Steamed Millet)
  • 2 tablespoons toasted sunflower seeds (optional)

Nutrition Facts

Calories

407 cals

Fat

14 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

8 g

Carbohydrates

61 g

Sugar

4 g

Fiber

8 g

Protein

9 g

Sodium

372 mg

Directions

  1. In a medium bowl, whisk together the olive oil, cider vinegar, pomegranate molasses, and salt until well blended. Stir in the chopped mint, parsley and chives.
  2. Add the diced radishes, tomatoes, and pomegranate seeds to the dressing and toss to mix. Gradually add the millet, ½ a cup at a time tossing the salad together as you go until it is well incorporated into the other ingredients. Sprinkle with toasted sunflower seeds if using and serve.

Chef Tips

If pomegranate molasses is not available, squeeze the juice from a small wedge of lemon into the dressing to add some tang.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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