rainbow millet salad

Rainbow Millet Salad



  • 1/2 cup millet
  • 2 cups water
  • 1 clove garlic, grated
  • 1 can black beans, rinsed and drained
  • 1 cup carrots, shredded
  • 1 cup red cabbage, shredded
  • 1 cup cherry tomatoes, halved

Grilled Portabella Mushrooms: (makes 2)

  • 2 large portabella mushrooms, wiped clean. Leaving the gills is up to you!
  • 1/4 cup balsamic vinegar
  • 1/8 cup olive oil
  • 2 cloves garlic, minced
  • 2 tbsp. soy sauce

Smoky Tahini Sauce:

  • 1/2 cup tahini paste (look for it in the peanut butter aisle)
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1 clove garlic, minced
  • 1 tsp. smoked paprika
  • salt/pepper to taste


Prepare the millet:

  1. Heat a saucepan over medium heat.
  2. Add the millet and stir often until lightly golden and starts to smell toasty!
  3. Add the water and minced garlic clove, increase the heat to high and bring to a boil.
  4. Reduce heat to low, cover and simmer for 15 minutes.
  5. Remove from heat and fluff with a fork for a few minutes until grains are separated.
  6. Remove millet from pan and mix with rinsed and cooled black beans.
  7. Season to taste with salt/pepper.

For the Grilled Portabellas:

  1. Whisk all ingredients together and spoon over the mushrooms. Let marinade for at least 30 minutes, flipping mushrooms to soak up as much marinade as possible.
  2. Preheat a grill or grill pan to medium-high heat.
  3. Grill for 4-5 minutes each side until juicy and slightly crispy.
  4. Remove and slice into thin strips.

Smoky Tahini Sauce:

  1. Add all ingredients to a small blender or food processor.
  2. Blend until creamy.
  3. Season to taste with salt/pepper.

To prepare the bowl:

  1. Layer in black beans & millet, shredded carrots, shredded cabbage, halved tomatoes, grilled portabella strips. Drizzle with smoky tahini sauce.

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