Millet Mexican Pilaf

I ALMOST didn’t post this recipe, just because it’s so similar to our Quinoa, Corn & Black Bean Cilantro Salad that we posted over a year ago. But I can honestly say it’s a million times better, even though the core of it is the same.

But back in April of 2012, we were still rookies. Crappy cell phone pics of food, minimal spices and not much variety in grains. Nowadays things are different. I still love quinoa. And black beans. And corn. But there’s SO much further you can go with these simple ingredients and this dish seems light years ahead of the former. I made some for a new client and even shared it with a few of my friends at a party over the weekend and even the meat-eaters RAVED about it. And let’s face it-millet is a hell of alot cheaper than quinoa, but it’s just as nutritious. Yes, it’s got the protein everyone fears vegans are lacking. But more importantly it’s a prebiotic, alkalizing and is full of serotonin. So THAT must be why I’ve been calmer, slept better and had a happier tummy all week. Seriously, millet is my new fave. Sorry quinoa, I still love you.

And this recipe is so adaptable. You can really do whatever measurements you want for ingredients-equal parts of almost everything would be fine!

4 cups cooked millet

2 1/2 cups chopped romaine or any type of lettuce

2 cups cooked black beans

2 cups quartered grape tomatoes

1 red bell pepper, chopped

1 green bell pepper, chopped

1 1/2 cups frozen corn

1 cup fresh cilantro, chopped

1 cup green onions, chopped

1 jalapeno, chopped

1/2 cup olive oil, plus 1 tbsp

Juice of 2 limes

1 tbsp paprika

1 tsp sea salt

1/2 tsp black pepper

1/2 tsp ground cumin

• Cook bell peppers and jalapeno over 1 tbsp of oil in a large skillet over medium heat for about 8 minutes
• Add corn, black beans and paprika and cook for 5 more minutes, stirring frequently
• Meanwhile, whisk together 1/2 cup oil, lime juice, salt, black pepper and cumin
• Stir pepper and bean mix and oil mix into millet and let cool off before adding tomatoes, green onions, cilantro and lettuce (you don’t want them to wilt or soften)
• Serve chilled or at room temperature