Warm Millet Salad with Sun-Dried Tomatoes and Pine Nuts
This creative, nutritious salad is both gluten free and vegan, plus satisfying for any dietary preference.
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Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Measuring spoon
- Spoon
Ingredients
- 1 cup dry, uncooked millet
- 21⁄4 cups water
- 1⁄4 teaspoon sea salt, plus more to taste
- 4 tablespoons extra-virgin olive oil, divided
- 1⁄2 cup pine nuts
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 clove garlic, minced
- 2/3 cup oil-packed sun-dried tomatoes, thinly sliced
- 1/3 cup kalamata olives, pitted and sliced
- 1⁄2 cup finely chopped fresh parsley
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