Vegan Millet Salad with Pomegranate Seeds - Fresh & Quick
A vegan millet salad with pomegranate seeds is just the right thing when you're craving a healthy, colorful, and satisfying meal that really boosts your mood. As a little home cook with whiskers, I love this salad especially because it not only looks fantastic but also offers a wonderful combination of nutty millet, crunchy seeds, and a fruity-fresh note. This salad is quick to make and perfect as a light lunch or a healthy companion for your evening. The millet provides valuable minerals and keeps you full without weighing you down. For this recipe, I relied entirely on fresh ingredients, as this is the only way for the full aroma of the herbs and pomegranate to unfold. You will see how easy it is to conjure up a true feast from just a few high-quality components. Grab your bowl and let's purr in the kitchen together – this salad will definitely become your new daily favorite. Be sure to try it out, because good nutrition simply makes you happy!
Ingredients
Preparation
Rinse the millet (80 g) thoroughly under hot water and cook in double the amount of water for about 15 minutes until it has absorbed the water.
While the millet cools gently, dice the cucumber (0.5) finely and finely chop the flat-leaf parsley (10 g). Meow, watch out for small, even pieces!
Deseed the pomegranate (0.5) so that only the bright, juicy seeds remain.
In a small bowl, whisk the olive oil (15 ml) with the lemon juice (0.5) and sea salt (2 g) to create a fine dressing.
Place the cooled millet in a large bowl and mix with the vegetables, herbs, and dressing.
Finally, gently fold the pomegranate seeds into the salad so they remain nice and crunchy.
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