This artichoke millet salad was inspired by a recent cooking adventure of my mom’s . . .
Let me start off by saying I love my mom’s cooking. It’s simple and healthy. When I’m at her house, I love the huge salads, steamed vegetables, and grilled meats. She doesn’t exactly venture into “gourmet” territory though. And when I share recipes with her that she “must try” (because I know she’ll love them), she prints them off, hangs them on her refrigerator, and then leaves them there for 8 months until I fly home and make them for her.
So when she called me last week to tell me about the Artichoke Tapenade Salad she had made (recipe from Trader Joe’s), I was floored. “You made what?”
Sounded right up my alley, so I went out and bought the ingredients, and made one for dinner and lunches last week. I made quite a few changes to the one she made from Trader Joe’s, but the artichokes and olives are the important part, right?
What is Millet?
Millet is a grain, like quinoa, praised for its high protein content (6 grams in 1 cup cooked). It also has a high magnesium content, and is touted to reduce the symptoms of asthma in children, protect heart health, lower the risk of type II diabetes, prevent gallstones, and lower the risk of cancers, including breast cancer. (Wow, food is an amazing medicine!)
When prepared, millet can take on a creamy consistency, almost like polenta, or be light and fluffy like rice. The brand of millet I buy here in Malaysia is dependent on what’s available, so sometimes it’s creamy, sometimes it’s light and fluffy. It’s a good thing I enjoy it both ways. To the best of my knowledge, it isn’t in how you prepare it, but rather the type of millet you buy. All the packages here just say “millet,” and I haven’t paid attention enough to tell you which brand cooks in which way.
The “light and fluffy” type is much better for salads like these. I actually had planned to buy quinoa for this salad, but it has been unavailable for much of the past 6 months around here, which is actually what spurred me to finally try it. Another good thing about millet? At least here in Malaysia, it’s much cheaper than quinoa (quinoa can run US$6-10 for a small bag. Millet, only about US$2).
I added white beans to this salad to make it a meal with complete proteins on its own, so it’s a great meatless option, especially great for lunch. The bright lemon and parsley flavors make it a great addition to fish.
- Both times that I’ve made it, I’ve served it with salmon, and put the salad on top of crunchy romaine leaves. I take the romaine and wrap up the salad and salmon together like lettuce wraps. It’s so good!
- I also ate some of the leftover salad with an egg cooked on top for breakfast.
This salad is very versatile. It would be great with other vegetables, like bell peppers, roasted eggplant (I can see that happening in my future!), or with a different type of bean or grain.
Artichoke Millet Power Salad
- 1 cup millet (prepared to package directions)
- 1 cup parsley very finely chopped
- 1/4 cup +2 talespoons lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 15- ounce can cannellini beans
- 1 15- ounce can artichoke hearts (in water, quartered)
- 1 15- ounce can black or kalamata olives (quartered)
- 1 pint cherry tomatoes (quartered)
- 1 zucchini (cut into ribbons with a vegetable peeler)
- 1/2 teaspoon oregano
- freshly ground black pepper to taste
- sea salt (optional- I didn't feel it needed any)
- 1/2 cup pepitas (to garnish)
- Cook and cool the millet.
- In a large bowl, add the chopped parsley, lemon juice, balsamic vinegar, and olive oil. Massage together to soften the parsley.
- Cut all the vegetables, then add them to the salad, along with the cannellini beans. Season with oregano, black pepper, and optional salt.
- Refrigerate before serving. Garnish with pepitas (pumpkin seeds) right before serving to keep them crunchy.
What salads have you been enjoying this summer?
How would you serve this salad? On it’s own, or with accompaniments?
Millet, The World’s Healthiest Foods
This looks so delicious!! Pinning and making it soon!!
Thank you! Be sure to let me know how you like it.
Michelle this looks a lot better then the one I made. I am going to try it this weekend.
Thank you for the inspiration. It’s definitely a favorite of mine and Alex’s now. And I found artichoke hearts in KL that didn’t cost a fortune at my new favorite grocery store!
Do you recognize those salad spoons? I love them! Thank you.
Laura @ Raise Your Garden says
I’m always looking for ways to incorporate artichoke in my diet. And millet, I confess I didn’t know anything about millet before this post! Good time to learn.
I think I cook a lot like your mom, simple and healthy. But we get buy.
It’s neat how you were able to use this for breakfast with an egg on top, I find my breakfasts get so boring after a while and I’m looking for new options!
Brittany @ Delights and Delectables says
Love millet! Looks delicious girl!
Maria Clara Novita K says
healthy food fit for people who on diet ..
really nice review..
maybe i will try some for once ..
thank you for sharing 🙂
Teoh Siew Hui says
This look really delicious! I for one am not a fan of salads at all but this looks really good that I feel like making it myself. Thanks for sharing
Jessica Ie says
OMG it looks soooo delicious xD
If only I can cook T.T
Gonna start to follow the steps! Thanks for sharing <3
VISIT MY BLOG❤
Looks delicious.. Bookmarking it.. The pictures are great .. gig love
Caity @ Moi Contre La Vie says
This looks absolutely AMAZING!! I love everything about this, the ingredients look delicious and energizing. I can’t wait to try this recipe – I’m bookmarking this! <3 GIGLove
Thanks Caity! It is super energizing. A new staple around here 🙂
Kumiko Mae says
Ahh omg i love artichoke and i love millets. Now my brain just exploded because I had no idea I can have them together!
This looks so yummy!! And now is already late at night oh no!!
You should just sub avocado, or omit! No need to eat something you don’t love 😉 thanks for the compliment!
This salad looks delicious! It seem simple too I might try it out myself. Thanks for sharing! 😀
ive never tried artichoke before! i wouldn’t know how to cut it up
Shumaila jaffer says
it looks so delicious … simply mouth watering … i love olives in salad 🙂
cindy tong says
look tasty but i am afraid to try the rare ingredient…
Love the look of this salad!
It would make for a perfect summer dish.
Sana Sadiq says
OMG!!! This is one of the healthiest salad <3 I defo am going to try this out x
looks so yummy and healthy at the same time! i wonder where I can get millet locally 🙂
Mmmm.. soooo delicious.. I would eat it all ! 😀 Gig
Caroline Paris says
this looks delicious and quite easy to put together.. will try it
This looks and sounds amazing!!! I don’t think there are any places that sell this here, but I’ll have to pick up the ingredients so I can make it.
OMG looks so yummy and easy to do! Gotta try it out one day 😀
Nella Beautifyiu says
Wow. It looks delicious. And I love how you photographed the food. So professional. Maybe you can share tips on photographing.