Millet and vegetable salad

A salad made with millet, a small golden gluten-free grain with a light texture, topped with crunchy vegetables and herbs. Easy to digest and filling, it makes a change from quinoa for a healthy lunch.

Prep: 15 min  |  Cooking: 20 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 211 kcal · 5 g protein · 19 g carbohydrate · 12 g fat

Ingredients

• 200 g millet
• 2 tomatoes
• 1 cucumber
• 1 pepper
• 1 bunch of parsley and mint
• 3 tbsp olive oil
• 1 lemon

Method

1. Cook the millet for 18 minutes, drain and leave to cool slightly.
2. Dice the vegetables.
3. Mix the millet, vegetables and herbs.
4. Dress with olive oil and lemon juice.

Nutritional benefits

Millet is a small, naturally gluten-free grain, rich in complex carbohydrates, fibre and magnesium, and very easy to digest. Combined with fresh vegetables and herbs, it makes a light, filling main-course salad that adds variety compared with quinoa or bulgur. Naturally vegan.

Variations and substitutions

• With chickpeas or feta.
• With grilled vegetables.
• With dried fruit (raisins, cranberries).
• With seeds for crunch.

Storage and making ahead

Keeps for 3 days in the fridge: ideal for lunchboxes and meal prep.

💡 Good to know

Fluff the millet with a fork after cooking and resting: it stays light and airy, never compact.

Related reading

Discover more vegetarian recipes · vegan recipes · gluten-free recipes · healthy & balanced recipes.

Ingredients in this recipe: millet · tomatoes · cucumber · pepper · parsley.

You might also like these recipes: Quinoa tabbouleh · Sweet potato and lentil shepherd’s pie · Tomato and basil soup.