Remember this pesto?
If you don't, please see a doctor. If you do, I hope you have some left!
While we're all trying to adjust to crazy busy schedules, it's hard to keep good food on the table. When there's 20 million things going on at once, sometimes cooking is the last thing you want to do. It's times like these when pre-packaged meals can seem pretty inviting.
I'm looking at you, hot pockets.
Enter: this life-saver of a salad. It's:
- gluten free
- dairy free
- high protein
- kid friendly
- super fast
- super easy
- minimal clean up
- A one-dish, magical delicious power meal of weeknight-time-crunch beauty.
I also love it because you can change up the grain and use any vegetables you happen to have on hand, so it works for everyone and never gets boring. Win!
Garden Vegetable Millet Salad
This salad is fresh, filling, and bursting with summer flavors (yes I can still say that in September) The eggplant, peppers, tomatoes, cucumber and basil were all from my garden, and their flavors were out of this world. Feel free to use anything from your own garden or whatever you have on hand!
Millet can be found in the gluten-free or health food sections of most grocery stores. If not, health food stores are a safe bet. Amazon is great too.
- 1 cup millet
- 2 cups water
- 1 avocado; diced
- 1 small eggplant
- 1 clove garlic; minced
- 1-2 tablespoons olive oil
- 2 tomatoes; cut into wedges
- 1 cup cherry tomatoes; halved
- 1/2 cup cucumber; chopped
- 2 tablespoons chopped basil (or other fresh herb)
- salt and pepper to taste
Preheat the oven to 450° F. Cut the eggplant into 1" slices, rub with garlic, and drizzle with olive oil. Roast until they're soft and starting to turn brown. Chop.
Meanwhile, cook the millet according to package instructions, then transfer to a large serving bowl.
To the millet, add the avocado, tomatoes, cherry tomatoes, cucumber, basil, roasted eggplant, herbs, and salt and pepper. Taste and adjust seasoning.
Breathe in, breathe out, and make someone else do the dishes. You rock.