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Asian Millet Salad

Ingredients

  • 1/2 cup uncooked Bob’s Red Mill millet
  • 1 small head cabbage, sliced into ribbons
  • 1 medium zucchini, cut into bite size pieces
  • 8 oz package cremini mushrooms
  • 1 head broccoli, cut into pieces (about 2.5 cups)
  • 1/3 green pepper, cut into bite size pieces
  • 1 corn on the cob, corn cut off (or 1/2 cup frozen corn)
  • 1/2 poblano pepper, diced
  • 1/2 a jicama , cut into bite sized pieces
  • Clove garlic
  • 2 tsp fresh grated ginger
  • 1/2 cup toasted sunflower seeds

Cook millet as directed on package. Sautee veggies in garlic, ginger and cooking spray or olive oil until tender.

Dressing

  • 1/3 cup rice wine vinegar
  • 3 tbsp tamari or soy sauce
  • 2 tbsp lemon juice (half a lemon)
  • 1/2 tsp fish sauce
  • 1 tbsp honey
  • S+P

Shake or whisk together dressing and pour over millet. Combine millet and veggies. Toss with toasted sunflower seeds.

Makes about 12 cups . About 110 kcal, 6 grams fiber and 4.5 grams protein per 1 cup serving.

It was delicious – but unfortunately not very pretty:

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    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
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