Millet Tabbouleh

Cook the Millet: Add the dry millet (0.66 cup), water (1.33 cups), and salt (1 pinch) to a medium saucepan. Bring to a boil over high heat, then cover and reduce the heat to medium low; simmer for 20 minutes, then remove the lid and fluff with a fork. Transfer to a bowl and let cool. Start 20m timer

Prep: In the meantime, combine the lemon juice (3 tbsp), extra-virgin olive oil (0.25 cup), and garlic (1 clove) together in a small bowl and let marinate while the millet cooks. Chop and prepare the remaining ingredients during this time. Start 20m timer

Assemble: Once the millet has cooled in its bowl, add the roma tomatoes (1 cup), cucumber (1 cup), fresh parsley (2 bunches), mint leaves (0.25 cup), onions (4 green), kosher salt (1 tsp), and the lemon/garlic/oil mixture to the bowl. Use a spatula to fold everything together until all ingredients are uniformly distributed. Let sit for at least 10 minutes to allow the flavors to mingle. Start 10m timer

Serve: Serve chilled, and as desired. This dish is a fresh & filling side to a meal, or can be topped with a plant-based protein of choice for a main.