Millet Tabbouleh — The Ultimate Summer Grain Salad
Gluten-free millet grain salad loaded with fresh herbs, ripe summer veggies, and creamy feta (easily swapped for a vegan alternative). This Mediterranean- and Middle Eastern- inspired whole grain summer salad is an easy, healthy vegetarian lunch that’s perfect for meal prep. It holds up beautifully in the fridge, travels well for lunch boxes, and makes a versatile side dish for grilled meats, fish, or tofu. Bright, satisfying, and adaptable — your new go-to grain salad for all seasons!
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Equipment
Ingredients
- ¾ cup millet
- 1⅓ cups vegetable broth
- 1 clove garlic, crushed
- 4 spring onions
- 3 tbsp lemon juice
- 1 cucumber
- 2 cups cherry tomatoes
- ½ cup finely chopped herbs, fresh or frozen - (parsley, thyme, oregano, mint or whatever you have on hand)
- 6 sun-dried tomatoes - (dried or oil-packed)
- 1 tsp sweet paprika
- 1 tbsp olive oil
- 1 block feta
- salt & black pepper - (to taste)
Instructions
Toast the Millet:
- Heat a pot over medium-low and toast the millet for about 10 minutes. You should hear a soft crackling and start to smell a warm, toasty aroma. Stir occasionally. Remove the pot from the heat and carefully pour in the vegetable broth. (It will splutter, so take care.)
Cook the Millet:
- Return the pot to the heat and simmer for 15 minutes. Turn off the heat and let rest, covered, for another 5 minutes. Add the crushed garlic clove, fluff with a fork, and let the millet cool (uncovered) while you prep the rest.
Chop the Veggies:
- Slice the spring onions and add them to the base of a large salad bowl. Squeeze in the lemon juice. Letting the onions sit in the acidic juice helps mellow their bite and makes them a little easier to digest. Slice the cucumber in half lengthwise, scrape out the seeds with a teaspoon, and chop it into very small chunks. Halve the cherry tomatoes. Add everything to the bowl.
Add Herbs and Seasonings:
- Finely chop the herbs and sun-dried tomatoes. Add them to the bowl along with sweet paprika, olive oil and black pepper.
Assemble the Tabbouleh:
- Add the slightly cooled millet to the bowl and toss everything together until well combined. Crumble or cube the feta and fold it in gently. Taste and season with salt if needed. (Depending on your broth and feta, it may already be salty enough.)
Notes
- Grain Options: Millet is naturally gluten-free and cooks up fluffy. You can swap for quinoa (gluten-free), bulgur, couscous or farro (not gluten-free).
- Veggie Prep: Choose thinner cucumbers and remove seeds from watery tomatoes to avoid sogginess.
- Herbs: Fresh or frozen herbs work well. If you don’t have fresh, dried oregano or Italian herb blend adds nice flavor.
- Feta: Use your favorite variety or plant-based alternative to keep it vegan-friendly.
- Serving Ideas: Great as a side dish, packed lunch, or topped with a fried egg for a balanced meal.
- Storage: Keeps well in the fridge for up to 3 to 4 days; flavors meld beautifully!
Calories: 168kcal
Tried this recipe?Let me know how it turned out!