Zucchini salad with millet and quick-pickled onions


Largely based on an amazing millet and onion salad from Sprouted Kitchen, a few substitutions results in an extremely bright and flavourful meal.

2 zucchinis
2 cups of millet
2 cups of broth (chicken, beef, or vegetable)
1 red onion
4 tbsp white wine vinegar
1 bay leaf
4 allspice seeds
1 tsp maple syrup
1 tsp salt

1. Slice the zucchini in to ribbons. This can be done with a peeler, mandolin, or carefully with a knife.
2. Bring a pot of water to a rapid boil. Boil the zucchini for 30-45 seconds. Drain and set aside.
3. Combine vinegar, bay leaf, allspice seeds, maple syrup, and salt in a pan. Bring to a medium boil until salt dissolves.
4. Slice onion thinly and add to vinegar mixture. Boil for five minutes, then remove from heat.
5. Toast the millet in a hot pan. It should start to smell amazing and nutty.
6. Add chicken broth to the millet, cover and cook for 15 minutes.
7. After 15 minutes, take the millet off the heat and keep covered for 5 more minutes.
8. Allow onions, millet, and zucchini to cool.
9. Combine onions, millet, and zucchini. Drizzle with olive oil and balsamic vinegar.


One thought on “Zucchini salad with millet and quick-pickled onions

  1. Pingback: Spicy white bean wraps with corn and cilantro salsa | Bright Brown Bag

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s