lemony millet salad with chickpeas, corn, + spinach

Lately, our dinners have been last minute + pretty make-shift.  Tortilla pizzas for the win!  While sometimes those dinners are delicious and create little cleanup, they also don't offer leftovers that can be eaten for lunch the following day.  So, I'm on a mission to come up with a handful of new recipes that work as dinner, lunch, or leftovers.

I also want to focus on simplicity and fresh flavors.  This recipe is just that.

The dressing is literally 3 ingredients: olive oil + lemon juice + lemon zest

While you could get fancier adding a little sweetness, mustard, garlic, or the like, it's really not necessary at all.

A sprinkling of fresh herbs on top is really all you need as the finishing touch.

By the way...can I just say that I am loving my lemon thyme + oregano plants so very much!  I can't believe how lemony the lemon thyme actually is!

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.  My favorite way to cook millet can be found in this post.  I typically cook it with no oil and only water, but adding a little oil in the pot before cooking and using half veggie stock-half water is also a great option for more flavor.

As the millet cooks you can work on the chickpea, corn, and spinach mixture.  I again went simple with the spices using only garlic, cumin, salt, and pepper.  

I am loving the pairing of cumin + lemon!

I would definitely call this a 30 minute meal.  And after it's done cooking you can serve it up hot or let it chill in the fridge and serve cold.  

Or, for two other serving ideas you can:

1. wrap this up in a tortilla or large collard leaf with fresh herbs + avocado
2. scoop onto a bed of greens with fresh herbs, avocado, pepitas, and an extra squeeze of lemon

Print this!

Lemony Millet Salad with Chickpeas, Corn, + Spinach

gluten-free, vegan // yields 3-4 meal-sized servings 

• 3 cups cooked millet
• 1 1/2 cups fresh or frozen corn
• 1 1/2 cups cooked chickpeas, drained + rinsed
• 7-8 cups chopped spinach
• 2 cloves garlic, minced
• 1 teaspoon cumin
• salt + pepper
• 1 tablespoon safflower oil
• 1/4 cup extra virgin olive oil
• 3-4 tablespoons fresh lemon juice
• zest from 1/2 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 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.
11. 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.] 

Fresh.  Simple.  Leftover-friendly.  Mission complete.

Ashley

Other leftover-friendly salad-type meals from the archives:

• millet salad with sun-dried tomatoes, kale, and beans
• orange ginger veggie noodle bowl
• lemon basil bean salad
• thai kale salad with peanut dressing
• lemon basil grilled corn pasta
• lemon dill pasta salad
• lemon, olive oil, + roasted garlic pasta with spinach + lentils
• quiona broccoli casserole
• summery quinoa millet casserole

Grilled Fennel + Veggie Millet Salad with Kale Pesto

I’ve been thinking about grilling fennel ever since seeing Spoon, Fork, Bacon’s recent post for their Grilled Fennel Tart.  It never occurred to me to grill this vegetable but wow, am I in love.

Grilled Fennel + Veggie Millet Salad with Kale Pesto // edible perspective

The fennel becomes tender but still holds a nice bite, while the flavor mellows and turns slightly sweet.  It proved to be an ideal match with this hearty, garlicky kale pesto you see below.

You can make pesto out of nearly anything.  Broccoli, arugula, parsley, cilantro, etc.  You don’t have to limit yourself to basil + pine nuts.  Walnuts are the perfect substitute when lightly toasted and while kale isn't as flavorful as basil it creates its own unique pesto qualities.  Slightly nutty—especially with the walnuts + parmesan—and a bit earthy as kale normally is.  A bit of lemon brightens everything up!

Grilled Fennel + Veggie Millet Salad with Kale Pesto // edible perspective

You can make this pesto as is or throw in sun-dried tomatoes, basil, parsley, or maybe some roasted garlic.  It’s a pretty flexible recipe, so feel free to get creative.

Grilled Fennel + Veggie Millet Salad with Kale Pesto // edible perspective

Print this!

Grilled Fennel + Veggie Millet Salad with Kale Pesto

gluten-free, vegan option // serves ~4

Kale Pesto

adapted from: vegan kale pesto

• 1 large bunch lacinato/dinosaur kale, washed + stemmed
• 1/4 – 1/3 cup extra virgin olive oil
• 1/3 cup grated parmesan cheese
• 1/3 cup toasted chopped walnuts
• 1 medium clove garlic
• 1 tablespoon lemon juice
• salt + pepper
• 1/4 cup basil or other herb, optional

1. Bring water to boil in a large pot.
2. Prepare a large bowl with ice water.
3. Once boiling place kale into the pot and stir for 2 minutes until wilted and bright green.
4. Drain water + place kale immediately into the ice bath.
5. Drain once chilled and pat dry with a kitchen towel, soaking up as much moisture as possible.
6. Place the garlic in the food processor and turn on until chopped.
7. Scrape the sides and place the kale, cheese, walnuts, and lemon juice in the food processor.
8. Pulse until well combined.  Scrape the sides as needed.
9. Turn on or pulse while streaming in the olive oil.  Add more olive oil until desired consistency is reached.  Blend further for a smoother texture.
10. Taste and add salt + pepper to your preference.  I used about 1/4-1/2 teaspoon of each.

Two other vegan pesto recipes: White Bean or Tofu Creamy Basil Pesto + Avocado Basil Pesto

Grilled Fennel Veggie Salad

• 1 cup uncooked millet, rinsed + drained
• 2 cups water
• 1/2 head lacinato/dinosaur kale, washed + stemmed
• 1 medium fennel bulb, sliced 1/8-inch thick
• 1 1/2 red bell peppers, sliced
• 1/2 head cauliflower, stemmed + sliced 1/4-inch thick
• 1/2 tablespoon ghee or olive oil, plus more for grilling
• salt + pepper

*roasted chickpeas would be a great addition

1. Melt oil in a medium sized pot over medium heat.
2. Once hot add the millet and stir for about 3-5 minutes until lightly toasted.
3. Add the water, bring to a boil, stir then reduce heat to simmer and cover for 20 minutes.  Keep covered and place on a cool burner for 5-10min.  Fluff with a fork.
4. Preheat your oven to 350*.
5. While the millet is cooking lightly coat the kale with oil, salt, and pepper and place in a single layer on a large pan.  Roast for about 15-20 minutes until just starting to brown and crisp. Toss once while cooking.
6. Lightly coat the rest of the veggies with oil, salt, and pepper and heat a grill pan over medium/med-high.
7. Grill the cauliflower and fennel for about 4-5min per side until just tender and golden brown.  Coarsely chop then place on a baking sheet and keep warm in the oven.
8. Grill the pepper for 2-3min per side flipping once.
9. Toss the millet and veggies together or top veggies over millet.
10. Serve hot with a side of pesto.

notes/subs:  If you don’t have a grill pan or panini pan you can sauté the vegetables instead.

Grilled Fennel + Veggie Millet Salad with Kale Pesto // edible perspective

There are really so many options with this dish.  You can make the entire meal, only the grilled veggies, just the pesto, the pesto and veggies, stuff it all into a wrap, or maybe something else? The sky’s the limit!

Grilled Fennel + Veggie Millet Salad with Kale Pesto // edible perspective

This week is going to be extremely delicious.  Get ready.

Ashley