I spent the day in Nürnberg today. Dave’s family is in town and we took a day trip up there to show them the area and go to the Volksfest, which is like their fair.
And I’m not going to lie- I made some pretty poor food choices. Pretty poor indeed.
Germany always has the same vendor foods at events: sausages, pretzels, candied nuts, popcorn, and frosted gingerbread cookies.
Let’s just say I have a soft spot for the candied nuts. I think I ate a solid 2,000 calories worth. Definitely not healthy and probably not vegan either… I imagine they use butter.
You’d think after that I would have stopped there, but no. Not me. I’m just not that reasonable. We went out to eat afterwards at an Italian restaurant. Sure, I could have gotten a nice vinaigrette tossed salad… but god forbid I say no to pizza. So, pizza it was.
And OH. MY. GOODNESS. Do I feel so incredibly sick now. Pretty much immediately after I ate the pizza I knew I was going to pay. Thanks to my lack of will power. Jeeeeeeez.
I wish I could say that I learned my lesson and I won’t ever give in like that and binge so far off my diet again… but I am sure in a few weeks or months (or days, haha) I will downplay this or have forgotten about it and will most certainly, do this again.
Annnnnnd, enough of that! Let’s talk about Millet Salad.
This was actually my first time trying millet. I wasn’t really sure what to expect, let alone how to cook it (as you can see below…yikes!)
But you know what? I really liked it! The texture isn’t unusual at all. It’s almost like small bits of rice. It’s a nice little grain.
Serve this salad plain, with green leafs, in a wrap or pita bread! Lots of fun options for grain salads : )
- Use whatever herb or combination of herbs you have on hand: cilantro, basil, mint, rosemary, thyme, etc.
- Quinoa instead of millet!
- Apple cider vinegar for balsamic.
- Red, yellow, orange, or green bell pepper ALL work : )
- FOR THE SALAD:
- 1 cup dried millet, soaked overnight, drained and rinsed
- 2 cups water
- 2 cups beans of choice (black, white, garbanzo, etc.)
- 2 large tomatoes, chopped
- 1 small red bell pepper, diced
- 1 medium cucumber, seeded and diced
- 1 medium onion, diced
- chopped parsley, optional
- FOR THE DRESSING:
- ⅓ cup water
- 3 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh garlic, minced
- 1 teaspoon salt, optional
- 1 teaspoon cumin
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- In a medium saucepan, simmer millet in water, covered for 20-30 minutes or until all the water is absorbed. Fluff with fork.
- In a large bowl, combine beans, tomatoes, peppers, cucumbers, onions, parsley, and millet.
- In a small bowl whisk together the ingredients for the dressing. Pour over salad a toss with a spatula to combine.
- Cover and refrigerate for at least 1 hours to cool and allow flavors to meld.