Broccoli, Edamame & Cabbage Millet Salad

Broccoli, Edamame & Cabbage Millet Salad

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From: EatingWell Magazine, May/June 2017

Trying to eat more whole grains? Try millet—a gluten-free ancient grain with a slight corn flavor. In this grain-salad recipe, the millet is tossed with a white-wine vinaigrette, green veggies and apricots. Serve with grilled chicken, fish or tofu.

Ingredients 6 servings

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  • ⅓ cup extra-virgin olive oil
  • ⅓ cup white-wine vinegar
  • 2 tablespoons minced shallot
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 3 cups cooked and cooled millet (see Tips)
  • 2 cups cooked shelled edamame
  • 1½ cups chopped broccoli
  • 1½ cups chopped red cabbage
  • ¼ cup chopped dried apricots

Preparation

  • Prep

  • Ready In

  1. Whisk oil, vinegar, shallot, salt and pepper in a large bowl. Add millet, edamame, broccoli and cabbage; stir to combine. Serve topped with apricots.
  • Tips: To make 3 cups cooked millet: Bring 1 cup millet and 2 cups water to a boil in a medium saucepan. Reduce heat to maintain a gentle simmer; cover with a tight-fitting lid and cook until tender, 20 to 25 minutes. Remove from the heat and let stand for 10 minutes.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 306 calories; 16 g fat(2 g sat); 5 g fiber; 32 g carbohydrates; 10 g protein; 195 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 961 IU vitamin A; 32 mg vitamin C; 59 mg calcium; 2 mg iron; 307 mg sodium; 466 mg potassium
  • Nutrition Bonus: Vitamin C (53% daily value), Folate (49% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, ½ vegetable, 1 lean meat, 2½ fat

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