The Super Foodie :: Millet & Broccolini Salad

By Sarah Yates
Winter Pastels by Jen Pinkston | Photos by Mary Costa | Camille Styles

Millet & Broccolini Salad | A House in the Hills for Camille Styles

I love millet for its nutty flavor, great consistency and quick cooking time.  This salad is the kind of dish I like to have in my back pocket for those nights when I want something warm, comforting and delicious, but don’t want to invest a lot of time into it.  It’s the perfect weeknight throw together meal.  And, of course, healthy!  It’s also gluten free and non-allergenic, so it’s a great grain to serve to friends and family with sensitivities!

Millet & Broccolini Salad | A House in the Hills for Camille Styles

Millet is loaded with Magnesium, which has been shown to lower high blood pressure and reduce the risk of heart attack. It’s also alkaline and easily digested.  And with its high levels of fiber and protein, miller is a grain we should all be friends with!


  • 1.5 c dry millet
  • 3 c. water
  • 2 T coconut oil
  • 2 bunches of broccolini
  • 2 T preserved lemons, chopped (recipe here)
  • 1/2 c pitted kalamata olives, chopped
  • 2 T fresh parsley, chopped
  • 1/4 c. pine nuts


  • 4 T fresh pesto
  • 4 T balsamic vinegar
  • serious pinch sea salt


  1. Preheat oven to 375 degrees
  2. Dry toast millet in a saucepan for a few minutes until nutty and brown.
  3. Add water and bring to a boil.  Cover and turn down heat to a simmer.  Cook for 15 minutes and remove from heat for 10 minutes, then fluff with a fork.
  4. While millet is cooking, toss broccolini in coconut oil, sprinkle with a couple pinches of sea salt and roast in the oven for 10 minutes or until crispy.  Rough chop broccolini.
  5. Scoop cooked millet into a serving bowl.  Add roasted broccolini, preserved lemons, kalamata olives and parsley to millet.
  6. In a small mixing bowl combine dressing ingredients and stir well.
  7. Add vinaigrette to the millet mixture and mix well (dress to personal preference).
  8. Sprinkle salad with finishing salt and garnish with parsley.  Enjoy warm or cold!


Comments (4)

  1. Molly {Dreams in HD} says:

    looks delicious & easy!
    a perfect combination.

    Molly {Dreams in HD}

  2. Traci says:

    I have seen so many recipes for millet lately, I’m starting to think it’s a sign I need to run to the store and buy it in bulk. This recipe looks delicious.

  3. Tiffany @ Triple Crème Decadence says:

    This looks vibrant and delicious. I love how you incorporated such fresh ingredients like chopped parsley, lemon and briny kalamata olives (my favorite).

  4. Bridget says:

    Love the idea of a savoury use for millet. I add it to baked goods and porridge but have never thought to turn it into a grain salad. Thanks for the great suggestion.

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