Millet Vegetable Fattoush with Broccolini and Sumac Vinaigrette

Millet Vegetable Fattoush

with Broccolini and Sumac Vinaigrette

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dinner

Nutrient-dense millet is sprinkled onto crunchy vegetables for a new take on a grain bowl. Broccolini roasts in the oven while you chop refreshing vegetables and prepare a quick sumac vinaigrette. Sumac is a Middle Eastern spice that adds a beautiful red hue and tartness that can’t be found in other spices.

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
640
FAT
29g
CARBOHYDRATES
79g
PROTEIN
20g

MAIN INGREDIENTS

  1. ½ cup millet
  2. 6 oz broccolini
  3. 1 cucumber
  4. 1 romaine heart
  5. 2 radishes
  6. Fresh mint
  7. ½ cup black-eyed peas
  8. 1 lemon
  9. 1 tbsp champagne vinegar
  10. 1 tsp sumac
  11. 2 tbsp pomegranate molasses
  12. ¼ cup walnuts
  13. ¼ tsp cayenne pepper
  14. 2 tbsp + 2 tsp olive oil*
  15. Salt and pepper*
  16. *Not included
Allergens: tree nuts

TOOLS

  • Small saucepan
  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the millet
Preheat the oven to 425°F. Combine the millet, 1¼ cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 12 to 15 minutes.
2
Prepare the broccolini
Trim about 1 inch off the ends of the broccolini and discard. Add the broccolini to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast until crispy and browned in places, about 10 to 12 minutes.
3
Prepare the vegetables
Peel and dice the cucumber. Chop the romaine heart. Quarter the radishes. Roughly chop the mint leaves. Rinse the black-eyed peas and add them to a large bowl. Add the chopped vegetables and chopped mint to the large bowl.
4
Make the sumac vinaigrette
Halve the lemon and cut half into wedges. In a small bowl, combine the juice from half the lemon, champagne vinegar, sumac, just 1 tbsp pomegranate molasses, 2 tbsp olive oil, and a pinch of salt and pepper. Whisk well. Add 2 tbsp of the sumac vinaigrette to the chopped vegetables and toss to combine.
5
Toast the walnuts
Place a large nonstick skillet over medium heat and add the walnuts. Toast, shaking the pan frequently, until fragrant, about 3 to 4 minutes. Drizzle with the remaining pomegranate molasses and a pinch of salt and cook until sticky, about 1 minute more. Remove from the heat and toss with as much or as little cayenne pepper as you’d like.
6
Serve
Divide the chopped vegetables between large plates and top with the millet, roasted broccolini, pomegranate walnuts, and sumac vinaigrette. Serve with lemon wedges.