Minted Millet, Cucumber and Garbanzo Salad

Recipe Ingredients

		Dressing
1/4 cup	59ml	Olive oil
1/4 cup	59ml	Lemon juice
1 cup	40g / 1.4oz	Fresh mint leaves
1/2 cup	73g / 2.6oz	Parsley - chopped
		Salad
2		Cucumbers - sliced, up to 3
1		Red onion - diced
1		Garbanzo beans
1 cup	237ml	Millet - uncooked
2 tablespoons	30ml	Olive oil
1/4 teaspoon	1.3ml	Cinnamon
1/4 teaspoon	1.3ml	Cardamom
1/2 teaspoon	2.5ml	Salt
2 1/2 cups	592ml	Boiling water

Recipe Instructions

Combine dressing ingredients in large bowl. Set aside.

Add cucumber, onion and garbanzos to dressing. Allow to marinate for ~ 20 minutes. Rinse millet and drain in mesh strainer

Place in a heavy pot and cook over medium heat, stirring frequently, for ~ 10 minutes, until water evaporates and millet turns light gold. Drizzle millet with oil, stirring to coat grains. Stir in spices and salt.

Add boiling water and reduce heat to simmer. Cover pot and simmer for 20-30 minutes until liquid is absorbed. Fluff with fork and allow to cool.

Add millet to dressing/vegetable mixture and mix well.

Variations:

In place of millet, use 3 cup cooked couscous or rice. Add pinch of cloves. Substitute fresh basil for mint.

Source:
"Vegetarian Times"

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