Spicy Millet Salad

Course Gluten free, Vegan
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Vanessa


  • 1 cup 200g uncooked Organic Whole Millet
  • 3 tablespoons Sambal Oelek
  • 3 tablespoons Olive Oil
  • 2 1/2 tablespoons Tomato Paste
  • 1/2 teaspoon Lemon Juice
  • 3 Scallions/Spring Onions ends removed and diced
  • 2 Bell Peppers any color other than green, I used red and yellow -finely diced
  • 1/2 cup fresh Parsley chopped
  • Salt and Pepper to taste


  1. Rinse millet under running water. Add millet with 2 cups cold water to a mediums sized stockpot. Bring to a boil over high heat and continue to boil for 5 minutes. Remove from heat and cover stockpot and let steam for 10 minutes. After 10 minutes add millet to a large mixing bowl and fluff with a fork.
  2. Allow millet to cool for 5 and then add sambal oelek, olive oil, tomato paste and lemon juice. Mix well with a fork or gently with a spoon until all of the millet is covered in sauce.
  3. Add scallions, bell pepper and parsley to millet and mix again.
  4. Season with salt and pepper if needed and garnish with a few parsley leaves.
  5. Allow to cool completely and serve.

Recipe Notes

1) Do not allow millet to cool completely before adding the sauce ingredients. Otherwise you will end up with clumps of tomato paste in your salad. 2) Keep salad tasting fresh for a week by keeping it in an airtight container in the fridge. 3) This might seem obvious but make sure you always buy millet suitable for human consumption. Millet for animal use is most often still has an outer hull that can't be digested by humans. Therefore, make sure when you buy millet is says hulled somewhere on the packaging.