Green millet salad

by Kam


It’s been quite some time I’ve posted anything here and I missed blogging so much. But I didn’t sit idle in the meantime. I mean yes, I spent two weeks in France, enjoying time with my family but as you may have noticed my blog has a complete new design. Yay! 🙂 I hope you like it as much as I do! I wanted a better arranged design with new features, most importantly a language feature for English and German. You can now also take print-outs from the recipes. It took some weeks of hard work and many hours spent in front of my Mac, but I hope now everything is set.

Todays recipe for this green millet salad makes for a real great balanced meal. Golden millet packs in a good amount of iron and other important nutrients. A beautiful and tasty dish.


Green millet salad

Servings 4 -6


  • 200 grams golden millet or regular millet if you can`t find it
  • 2 tbsp olive oil
  • 1 small leek ,sliced
  • 200 grams button mushrooms ,sliced
  • 2 tbsp pine nuts
  • 300 grams frozen edamame or peas
  • 3 celery stalks ,sliced
  • 2 scallions. sliced
  • 1/2 cucumber ,cubed
  • 1 medium zucchini ,thinly sliced
  • 2 tbsp raisins
  • bunch of fresh cilantro ,chopped

For the dressing

  • 4 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tbsp coarse mustard
  • 1/2 tbsp maple syrup
  • salt and black pepper


  1. Simmer millet in 400 ml of salted water for 7-10 minutes and leave covered to soak for 10 minutes. Let cool and fluff it with a fork.
  2. Heat olive oil in a pan and fry leeks for a couple of minutes. Add the pine nuts and roast some more minutes. Add the mushrooms and cook for 2-3 minutes. Keep aside.
  3. Cook edamame or peas in salted water until tender and drain.
  4. For the dressing, mix all ingredients.
  5. Place millet, vegetables and all other ingredients in a bowl and drizzle with the dressing. Mix thoroughly and garnish with fresh cilantro leaves.



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