Broccoli Salad with Millet

Broccoli Salad with Millet
Thursday, May 5, 2016

This is a hearty, gluten free salad with summer bounty I found at the farmers market this week. I have used broccoli, peas, cherries, sprouts, avocados and sunflower seeds in this salad, making it quite filling. The mint, basil and cilantro dressing does justice to this summer salad! I hope you enjoy this healthy salad with your loved ones on a warm, sunny summer day!


  • 1 cup The Herbs Organic Millet Groats
  • 2 cups water
  • 2 cups broccoli florets
  • ½  cup fresh peas
  • 1 avocado – pitted and diced
  • 1 cup cherries – pitted – cut in half
  • ½  cup radish sprouts or any greens – arugula/spinach
  • ¼ cup sunflower seeds – toasted

  For Herb Dressing

  • ½  cup basil leaves
  • ½  cup mint leaves
  • ½ cup cilantro leaves
  • 1 tbsp  Acacia Honey With Herbs "Wellness For The Heart" – optional
  • juice of 2 lemons
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp turmeric
  • Pepper to taste



  • Heat a large saucepan on low heat.
  • Toast the raw millet for 5 minutes until fragrant and it starts making popping sound.
  • Heat 2 cups of water in the saucepan and season with salt and turmeric.
  • Add toasted millet, give a good stir. Turn the heat to high and bring to a boil. Lower the heat, cover the pot and simmer for about 20 minutes until all the liquid gets absorbed. Remove from heat and let sit for 10 minutes.
  • Fluff cooked millet with fork, and taste for seasoning.
  • Put all the ingredients of the herb dressing in food processor and blend until smooth.
  • Add herb dressing to millet and mix well. Add broccoli florets, peas, avocado, cherries, sprouts and sunflower seeds and give it a good toss. Serve warm or cold!


Based on farmonplate recipe