Asian Toasted Millet Salad

Millet is a quick-cooking gluten-free grain that stars in this Asian-inspired vegan salad recipe. Juicy mango, crunchy water chestnuts, toasted millet, and Asian flavors make for a tasty vegan side dish or light vegan meal.
Millet is a quick-cooking gluten-free grain that stars in this Asian-inspired vegan salad recipe. Juicy mango, crunchy water chestnuts, toasted millet, and Asian flavors make for a tasty vegan side dish or light vegan meal.

Asian Toasted Millet Salad

Serves 4

Ingredients:

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• 1/3 cup olive oil, divided

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• 1 cup millet

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• 2 cups water

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• 1 mango, peeled, pitted, diced

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• 1 red bell pepper, seeded, diced

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• 1 (8-ounce) can sliced water chestnuts, drained

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• 5 green onions, chopped (white and green parts)

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• 1/2 cup finely chopped fresh cilantro

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• 2 tablespoons rice vinegar

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• Juice and finely grated zest of half an orange

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• 2 teaspoons toasted sesame oil

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• Salt and freshly ground black pepper to taste

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• Handful of cashews

Directions:

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1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat.

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2. Add millet and cook, stirring often, until millet is lightly toasted.

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3. Remove saucepan from heat and carefully add water. Place saucepan on the burner and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 20 minutes.

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4. In a large bowl, combine millet, mango, bell pepper, water chestnuts, green onions, and cilantro.

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5. In a small bowl, whisk together vinegar, orange juice and zest, and sesame oil. Whisk in remaining olive oil.

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6. Pour dressing over millet mixture, tossing to coat. Season with salt and pepper.

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7. Cover the bowl and refrigerate for at least 2 hours or up to overnight.

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8. Garnish salad with cashews and serve.

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