| 11 | 40 | 450 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 4 |
| 1 cup | Millet, dry |
| 1/2 cup | Cashew nuts, raw |
| 4 cup | Broccoli florets |
| 2 cup grated | Carrots |
| 1/4 cup | Dill, fresh (chopped) |
| 142 gm | Lettuce, spring mix (mesclun) (1 package) |
| 1 tsp | Red curry paste (curry sauce) |
| 4 tbsp | Extra virgin olive oil (curry sauce) |
| 2 tbsp | Rice wine vinegar (curry sauce) |
| 1 tsp | Honey, raw (curry sauce) |
| 1 tsp | Dijon mustard (curry sauce) |
1. Cook millet according to package instructions.
2. While millet is cooking, place a small sauté pan over medium heat. Add cashews to the dry pan and cook for approximately 2 minutes, or until they start to become fragrant and are a light golden brown. Remove from heat and set aside.
3. Place broccoli in a medium saucepan fitted with a steaming insert. If you don’t have one, simply put enough water to cover the broccoli halfway. Steam broccoli for 3 minutes. Remove from pan and place in cold water to stop the cooking. You want the broccoli to still have a nice crunch to it.
4. Whisk all dressing ingredients and set aside.
5. To assemble bowl, distribute mixed greens and dill among the bowls. Top with millet, then carrots, broccoli and cashews. Pour dressing over salads. Serve immediately.
Never tried millet?
It's an ancient seed that has a slightly sweet and nutty flavor.
It packs a nutritional punch and can be used in both savory and sweet recipes.
| Grain | 1.1 |
| Meat Alternative | 0.5 |
| Vegetables | 2.4 |
