Don’t you love those dinners when you have extra for lunch or even another dinner that week? Fresh. This recipe is exactly that. Simple. Leftover-friendly. Nourishing.
If you’re new to millet it’s a definite must try. It’s a bit thicker + chewier than quinoa with a less earthy flavor.
This recipe is gluten-free & vegan and serves 3-4.
3 cups cooked millet
1 ½ cups fresh or frozen corn
1 ½ cups cooked chickpeas, drained + rinsed
7-8 cups chopped spinach
2 cloves garlic, minced
1 teaspoon cumin
salt + pepper
1 tablespoon safflower oil
¼ cup extra virgin olive oil
3-4 tablespoons fresh lemon juice
zest from ½ of a lemon
toppings: fresh thyme, oregano, avocado, pepitas, hot sauce, etc.
1. Pour 1 tablespoon safflower oil [or other cooking oil] into a large pan over medium heat.
2. Once hot, add the chickpeas and cook for 5 minutes, stirring occasionally.
3. Add the corn and cook for another 7-10 minutes until the beans + corn are starting to turn golden brown.
4. Add in the cumin, garlic, and a big pinch of salt + pepper.
5. Stir for about 30 seconds until the garlic is fragrant then stir in the spinach and cook until just wilted [about 2 minutes].
6. Remove from heat and toss with 3 cups of millet, then refrigerate uncovered until fully chilled. Stir the mixture while chilling to speed up the process.
7. Combine the olive oil, 3 tablespoons lemon juice, lemon zest, and a pinch of salt and pepper in a jar and shake vigorously to combine.
8. Pour the desired amount of dressing over the chilled millet mixture and toss to coat. I used nearly all of it. Or, leave undressed and portion out dressing to package up and take to work with you if desired.
9. Taste and adjust salt + pepper and add more lemon juice if desired.
10. Finish each serving with a sprinkling of fresh herbs + avocado or place in an airtight container in the fridge until ready to eat. Keeps for about 2 days after dressing.
Notes/subs: Feel free to serve this hot if desired: After step 6, toss with the dressing and serve with fresh herbs + avocado. I prefer this meal chilled. If you don’t have millet on hand quinoa would work perfectly. A non-gluten-free alternative would be couscous.