| 11 | 30 | 430 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 1 cup | Millet, dry |
| 3 tbsp | Extra virgin olive oil (divided) |
| 3 tbsp | Apple cider vinegar |
| 1/8 cup | Lemon juice (fresh squeezed) |
| 1 pinch | Sea salt (to taste) |
| 1 dash | Black pepper (to taste) |
| 1/2 cup | Frozen yellow corn kernels (Can defrost in the jar or if eating immediately steam them. (Or use frozen peas) |
| 1 can (15oz) | Cannellini beans, canned (open, drain liquid & rinse) |
| 1 stalk(s) | Green onion, scallion, ramp (chopped) |
| 1/4 cup | Basil, fresh (chopped) |
| 2 tbsp | Parsley, fresh (chopped) |
1. Cook the millet according to package instructions. Let cool slightly and toss with 1 tablespoon of the oil.
2. In a small bowl, whisk together the apple cider vinegar, lemon and remaining 2 tablespoons oil, and salt and pepper to taste.
3. In a medium bowl, combine the cooked millet, all the other ingredients and the dressing.
4. Place in a jar to take on the go or eat immediately.
Millet
is rich in fatty acids they are easily digestible and non-acid forming.
They are also rich in fibre which helps you stay fuller longer!
| Grain | 1.1 |
| Meat Alternative | 0.5 |
| Vegetables | 1.1 |
