Millet Salad...Surprise!

Good surprise or bad surprise? This was the question I got when I told the boys dinner was going to be a surprise. I get the feeling they don't trust me because they could not just let me make dinner without telling them what I was cooking. You should have seen the snooping going on in the kitchen!

Turns out, it was a good surprise! I have gotten into a side dish rut lately. We do A LOT of potatoes and rice around here. I do love them, but dang, I wanted something different!

While browsing around the other day for some ideas for fun food, I came across this salad on Cooking Light. We are a salsa loving family and we really love cilantro, so this was a perfect fit!

I grilled up some chicken for the boys to go on top, while I enjoyed this with a healthy dose of nutritional yeast on top. It was soooo good! I made a few changes since I don't like avocado and I did not make it too hot for the boys. It wasn't hot at all the way I made it, but my hands were on fire after cutting up a jalapeno with no gloves...don't do that! Learn from my mistakes, always wear gloves when cutting up hot peppers. 

This was the perfect mix of light, refreshing and full of flavor!

Millet Salad
(adapted from Cooking Light)
makes 12 cups

1 cup uncooked millet, rinsed and drained
4 cups water
1 teaspoon sea salt
4 cups frozen corn, defrosted
1/3 cup chopped fresh cilantro
1 fresh lime, juiced
2 teaspoons ground cumin
1 jalapeño peppers, seeded and finely chopped
4 cups chopped tomato
1 1/2 cups diced cucumber

Heat millet in a large skillet over medium heat toasted, stirring frequently. Add water and bring to a boil. Cover, reduce heat, and simmer 20 minutes; pour off excess water. Remove millet mixture from pan, and cool to room temperature. Next add the salt through cucumber and stir to combine. Serve room temperature or chilled.

Cilantro lover or hater? I think most people are one way or the other. We are true lovers here!