I’m definitely trying to up my grains game. This is using the millet I got in my March LifeBox! I made this dish for my family’s Easter Sunday lunch which also doubled up as my family birthday celebration! The millet makes a wonderful creamy addition to a dish traditionally made with bulgar wheat. By using quinoa you’re giving this side dish a big protein kick! It’s a win-win situation.
For the Tabbouleh
- 1 cup quinoa, rinsed
- 1/2 cup millet, rinsed
- 1 cucumber, cut into chunks
- 200g baby vine tomatoes cut in half
- 2 vegetable stock cubes
- 4 Spring onions, sliced thinly into rounds
- 1/2 bunch of flat leaf parsley, chopped
- 1/2 bunch of mint, leaves removed and chopped
- 1/4 cup walnuts, broken into smaller pieces
For the dressing
- Zest of one lemon
- Juice of one lemon
- 1/4 cup olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
- Cook the quinoa and millet. Rinse the grains thoroughly and then prepare two separate saucepans, in one add the quinoa and a stock cube and in the other the millet and the other stock cube. Add 2 cups of water to the quinoa and 1 1/2 cups of water to the millet.
- Heat the pans on a medium heat until the water begins to boil and the stock cube is fully incorporated. Turn the heat down to low and cover both pots. Cook the quinoa for 15-20 minutes or until all the liquid as been absorbed. Cook the millet for 10 to 15 minutes or until all the liquid is absorbed.
- In a big bowl mix together the millet and quinoa and set aside to cool.
- Prepare the dressing, whisk together the olive oil, lemon juice, lemon zest, garlic clove, salt and pepper.
- Chop the cucumber into small chunks, halve the baby tomatoes and slice the spring onions. Toss with the quinoa and millet. Break the walnuts into smaller pieces and add to the tabbouleh.
- Add the chopped herbs and pour over the dressing, give the tabbouleh a big stir to make sure everything is properly combined before serving.