This is a quick little dish that comes together easily and is perfect as a side or scooped on top of a leafy greens salad. It’s made with millet, watermelon radishes (I adore the bright pink insides) and fresh, golden turmeric root. I have an over-abundance of oregano in my garden so that’s also thrown in. I mix up the warm millet with a lemony, garlicy vinaigrette and it just soaks up all the flavor perfectly. I think the bright yellow from the turmeric with the pink from the radish looks so pretty.
What is Millet?
Millet is an ancient grain, but in reality it’s the seed of a grass plant. Truth be told, I first knew of millet from bird seed mix! However it’s not just for birds – millet is a staple grain in Asia and Africa and luckily it is gaining popularity in America. I really like it because it cooks pretty fast, it is a whole grain, and has a good amount of protein. Millet’s flavor is mild; a little bit sweet and nutty. You can also toast the millet in the pot before adding water to increase the nutty flavor. I use it often as an alternative to quinoa to mix things up. It also could be used as an alternative to couscous for those following a gluten-free diet because the size and texture of the cooked seeds is very similar. Plus it is healthier than couscous since it’s unprocessed!
How to Serve Turmeric Millet Salad
One way to serve this turmeric millet salad is as a side. I think it would be a great compliment to a main dish of falafel, roasted portabello mushrooms, or a black bean burger. Another way I like it is piled on top of a salad. In the picture below, I made a big salad with marinated chickpeas, French potato salad, garlic marinated olives, heirloom tomatoes and bell peppers. I added a scoop of the turmeric millet and topped with my lemon tahini dressing – it was really satisfying… full of many flavors with a summery picnic vibe!
Any way you serve it, I hope you enjoy!
Turmeric Millet Salad
Makes 4 servings
Millet is an ancient grain that has a mild, nutty flavor and easily takes on the flavors of the dressing. Golden turmeric root adds a lovely yellow color along with all of it’s health benefits and is accented with the crisp crush of watermelon radish. Serve as a side dish or try adding a scoop on a leafy green salad.
Author: Leah Romay
- 1 cup millet
- 1 watermelon radish, cut into ¼” cubes (about ½ cup total)
- ¼ cup diced white onion
- 1 tsp himalayan salt
- 1” piece fresh turmeric root, grated
- 2 T chopped fresh oregano
- 1 clove garlic, grated
- 1/4 cup extra virgin olive oil
- Juice and zest of 1 lemon
- Bring 2 cups of water with ½ tsp salt to a boil. Add millet and reduce to simmer. Cook, covered, for 20 minutes until tender.
- While millet is cooking, prepare the dressing. Combine the remaining ½ tsp salt, turmeric root, oregano, garlic, olive oil and lemon zest and juice in a medium sized bowl. Whisk well to combine.
- When millet is finished cooking, add to the bowl along with the onion and radish. Toss to combine. Serve warm or room temperature.
- Grated means grated on a microplane grater for a fine texture
- You can sub 1 tsp dried turmeric for the fresh root
- You can sub parsley for the oregano