Curried Millet with Carrots, Broccoli & Cashews

11 40 457
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 4
Curried Millet with Carrots, Broccoli & Cashews
Health Highlights


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.

Nutrition Facts

Per Portion

Calories 457
Calories from fat 209
Calories from saturated fat 32
Total Fat 23.2 g
Saturated Fat 3.6 g
Trans Fat 0.1 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 14.3 g
Cholesterol 0
Sodium 126 mg
Potassium 589 mg
Total Carbohydrate 54 g
Dietary Fiber 9.0 g
Sugars 6.5 g
Protein 10.6 g

Dietary servings

Per Portion

Grain 1.1
Meat Alternative 0.5
Vegetables 2.4

Energy sources