The millet and zucchini salad is a light yet very tasty salad, best eaten freshly made, but it can also be a great idea for an office lunch or a cold salad for when you can go to the beach. It is a gluten-free recipe perfect for those who are intolerant, also perfect for vegetarians and vegans. Millet is rich in minerals, phosphorus, magnesium, iron, and potassium. It is diuretic and energizing, and it is excellent for the health of skin, hair, teeth, and nails. You have plenty of reasons to enjoy millet.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for millet and zucchini salad
- 5 oz millet
- 3 zucchini
- 1 leek
- to taste extra virgin olive oil
- to taste salt
- to taste chopped parsley (optional)
- to taste pepper (optional)
Preparation of millet and zucchini salad
Let’s see how to prepare the millet and zucchini salad.
First, soak the millet in water and rinse it well, place it in a small pot well-drained, and toast for a few minutes, then cover with water which should be double the amount of millet, salt, and start cooking, about 20 minutes from when it boils, if needed add a little water, consider that it should dry like risotto.
While the millet is cooking, prepare the dressing. Clean and wash the zucchini, cut into pieces or slices, cut the leek into pieces. In a pan, sauté the leek with a drizzle of oil, add the zucchini, sauté for a few minutes then add half a glass of water, salt and cook for about ten minutes.
In a large bowl, place the cooked and drained millet, add a drizzle of oil and mix well so it doesn’t stick, as soon as the zucchini are cooked, pour together with the millet and mix well. Adjust salt if necessary, it is already good like this but you can also sprinkle with pepper or chopped parsley.
notes
The millet and zucchini salad keeps for a couple of days in a closed container in the refrigerator, just take it out half an hour before enjoying it. If you want it richer, you can also add diced tomatoes when cooking the zucchini.
You might also be interested in:
Quinoa with zucchini, tomatoes, and chia seeds
