lemony millet salad with chickpeas, corn, + spinach

Lately, our dinners have been last minute + pretty make-shift.  Tortilla pizzas for the win!  While sometimes those dinners are delicious and create little cleanup, they also don't offer leftovers that can be eaten for lunch the following day.  So, I'm on a mission to come up with a handful of new recipes that work as dinner, lunch, or leftovers.

I also want to focus on simplicity and fresh flavors.  This recipe is just that.

The dressing is literally 3 ingredients: olive oil + lemon juice + lemon zest

While you could get fancier adding a little sweetness, mustard, garlic, or the like, it's really not necessary at all.

A sprinkling of fresh herbs on top is really all you need as the finishing touch.

By the way...can I just say that I am loving my lemon thyme + oregano plants so very much!  I can't believe how lemony the lemon thyme actually is!

If you're new to millet it's a definite must try.  It's a bit thicker + chewier than quinoa with a less earthy flavor.  My favorite way to cook millet can be found in this post.  I typically cook it with no oil and only water, but adding a little oil in the pot before cooking and using half veggie stock-half water is also a great option for more flavor.

As the millet cooks you can work on the chickpea, corn, and spinach mixture.  I again went simple with the spices using only garlic, cumin, salt, and pepper.  

I am loving the pairing of cumin + lemon!

I would definitely call this a 30 minute meal.  And after it's done cooking you can serve it up hot or let it chill in the fridge and serve cold.  

Or, for two other serving ideas you can:

1. wrap this up in a tortilla or large collard leaf with fresh herbs + avocado
2. scoop onto a bed of greens with fresh herbs, avocado, pepitas, and an extra squeeze of lemon

Print this!

Lemony Millet Salad with Chickpeas, Corn, + Spinach

gluten-free, vegan // yields 3-4 meal-sized servings 

• 3 cups cooked millet
• 1 1/2 cups fresh or frozen corn
• 1 1/2 cups cooked chickpeas, drained + rinsed
• 7-8 cups chopped spinach
• 2 cloves garlic, minced
• 1 teaspoon cumin
• salt + pepper
• 1 tablespoon safflower oil
• 1/4 cup extra virgin olive oil
• 3-4 tablespoons fresh lemon juice
• zest from 1/2 of a lemon
• toppings: fresh thyme, oregano, avocado, pepitas, hot sauce, etc.

1. Pour 1 tablespoon safflower oil [or other cooking oil] into a large pan over medium heat.
2. Once hot, add the chickpeas and cook for 5 minutes, stirring occasionally. 
3. Add the corn and cook for another 7-10 minutes until the beans + corn are starting to turn golden brown.
4. Add in the cumin, garlic, and a big pinch of salt + pepper.  
5. Stir for about 30 seconds until the garlic is fragrant then stir in the spinach and cook until just wilted [about 2 minutes].
6. Remove from heat and toss with 3 cups of millet, then refrigerate uncovered until fully chilled.  Stir the mixture while chilling to speed up the process.
7. Combine the olive oil, 3 tablespoons lemon juice, lemon zest, and a pinch of salt and pepper in a jar and shake vigorously to combine.
8. Pour desired amount of dressing over the chilled millet mixture and toss to coat.  I used nearly all of it.  Or, leave undressed and portion out dressing to package up and take to work with you if desired.
9. Taste and adjust salt + pepper and add more lemon juice if desired.  
10. Finish each serving with a sprinkling of fresh herbs + avocado.
11. Or, place in an airtight container in the fridge until ready to eat.  Keeps for about 2 days after dressing.  

notes/subs: Feel free to serve this hot if desired: After step 6, toss with the dressing and serve with fresh herbs + avocado.  I prefer this meal chilled.  If you don't have millet on hand quinoa would work perfectly.  [A non-gluten-free alternative would be couscous.] 

Fresh.  Simple.  Leftover-friendly.  Mission complete.

Ashley

Other leftover-friendly salad-type meals from the archives:

• millet salad with sun-dried tomatoes, kale, and beans
• orange ginger veggie noodle bowl
• lemon basil bean salad
• thai kale salad with peanut dressing
• lemon basil grilled corn pasta
• lemon dill pasta salad
• lemon, olive oil, + roasted garlic pasta with spinach + lentils
• quiona broccoli casserole
• summery quinoa millet casserole

Watermelon, Strawberry, Basil Salad {2 ways}

2-fer' Friday!  Staring watermelon!

Organic, fair-trade watermelon on sale for $2.50!  What could be better?  Such a huge amount of fruit for that price.  Does anyone else have the problem when cutting watermelon [or pineapple!] that they literally eat HALF of it while cutting.  I'm so incredibly guilty of this.  Even if I just ate a huge meal I can never stop shoveling this juicy fruit into my face.

Luckily, after eating half a mini watermelon yesterday I still had enough left to create the following.  It's rare that fruit actually makes it to a recipe around here.

I'm super excited to share this incredibly refreshing, summery salad with you today.  And it couldn't be simpler.  Well, I'm sure it could be, but this is pretty freaking simple.

And the best part is that there are 2 variations, which are both perfect to share at a picnic or potluck.

If you decide to make the skewers I have a few rules you need to follow.

Well, really just one:  Don't change anything about this recipe!  

Especially the basil leaf!  The burst of juice from the watermelon, the sweetness from the strawberry and honey drizzle, the tangy goat cheese, and the pop of flavor from the basil all fuse together perfectly.  Seriously.  Don't mess with this!  And how pretty are purple basil leaves?  I'm determined to keep my herbs going strong this year.  So far so good.

For the 2nd salad version I'm introducing quinoa to the mix to make it a bit more side-dish worthy and less of an appetizer/snack.

Tri-colored quinoa is so fun but usually much more expensive.  Finally caught it on sale!

There are a few different ways you could serve this salad.

>> Individual bowls or cups mixed with the dressing before serving.

>> All mixed up with the dressing and served on a platter or in a large bowl.

>> Or, plated on a large platter or individual plates in layers and served with dressing on the side.

Layer: quinoa - watermelon - strawberries - sliced almonds - goat cheese - basil - black pepper - drizzle of honey - dressing on the side

I think I like this version best.  The presentation ends up a bit prettier as an added bonus!  

Print this!

Watermelon Strawberry Basil Skewers

gluten-free // yield varies 

• Watermelon, cubed ~1-1 1/2-inch in size
• Strawberries, hulled and quartered
• Basil leaves, 1 small leaf per skewer
• Goat cheese
• Honey

1. Layer the watermelon cube, basil leaf [if the leaves are large cut in half], goat cheese, strawberry, then skewer together with a toothpick.
2. Top with a drizzle of honey just before serving.  Best served immediately. 

Watermelon Strawberry Basil Quinoa Salad

gluten-free // yields 6+, side-dish servings

• 1 batch lemon shallot dressing
• 3 cups cooked quinoa
• 1 1/2 cups watermelon, 1/4-1/2-inch cubes
• 1 1/2 cups strawberries, hulled + chopped
• Goat cheese, crumbled
• Basil, thinly sliced
• Sliced Almonds
• Honey 
• Lemon, strawberries, salt, pepper, to garnish

1. After quinoa has cooked, let cool and then place in the fridge until fully chilled.
2. Plate just before serving.
3. Plating option 1: Toss quinoa + fruit together with as much dressing as desired.  Place in a large bowl/platter or in individual serving cups and top with crumbled goat cheese, sliced basil, almonds, and a honey drizzle.  Add other garnishes if desired.  Serve immediately.  
4. Plating option 2: Plate quinoa on a large platter, then add the watermelon + strawberries on top, followed by the crumbled goat cheese, basil, and sliced almonds.  Add other garnishes if desired.  Drizzle with honey drizzle + dressing or serve on the side.  Serve immediately. 

Lemon Shallot Dressinggluten-free // yields +1/2 cup

from: this post

• 5 tablespoons extra virgin olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons minced shallot
• 1 1/2 teaspoons honey
• 1/4 teaspoon salt + pepper

1. Combine all ingredients in a jar, seal the jar, and shake vigorously to incorporate the honey.
2. Refrigerate until ready to serve and shake before pouring.  Flavors deepen as it sits.

Enjoy + have a fantastic weekend!

Ashley