So filling and so nutritious and a great crowd pleaser! I also added millet and was amazed with the texture. You can add all your favourite vegetables to cooked quinoa and millet and add a nice Mediterranean dressing. The dressing I used was a creamy garlic tahini dressing. Make this salad during the summer and place on top of crispy lettuce leaves and enjoy the delicious flavours of the Mediterranean.

• Serves 4 people

• Ready in 40 mins

Ingredients

• 1/2 cup millet

• 1 cup water

• 1/2 cup quinoa (red, black, or white or Tri-color)

• 3/4 cup water

• 1 cucumber diced

• 6 cherry tomatoes seeded and diced

• 1 yellow or orange bell pepper diced

• 2 cups chickpeas (soaked and boiled) or canned

• 1 tsp cumin ground

• 1/2 tsp paprika

• 1/2 cup toasted pinenuts

• 1/2 cup green or kalamata olives quartered

• 100g feta cheese diced ( I used plant -based feta)

For the garlic tahini dressing

• 4 tbsp tahini

• 3 tbsp water

• Juice of 1 lemon

• 1/2 tsp apple cider vinegar

• 2 tbsp good quality olive oil

• 1/2 tbsp nutritional yeast

• 1/2 tsp sea salt or to taste

• 1/2 tsp black pepper

• 1 garlic clove minced

Directions

1. Bring millet and 1 cup water to boil, reduce heat and simmer for five minutes and turn off heat, cover and let sit for 10 minutes,

2. Bring quinoa and 3/4 cup water to boil, reduce heat and simmer, covered, for 15-20 minutes till done and fluff with a fork.

3. Combine all ingredients in a bowl

Dressing

1. In a bowl, place tahini and then whisk all ingredients in one at a time. Dressing can be stored up to one week.