I’ve yet to have the pleasure of traveling to Argentina, but my husband, Joshua, was there in 2005, and one of the things he’s always raved about – besides the amazing beef – is the Argentinian magic sauce known as Chimichurri. It’s a green sauce made of parsley, olive oil, chili peppers and a few other ingredients, that is used on meats and breads. And it’s magic. Seriously. Magic.
I thought it would be fun to take the Chimichurri idea and apply it to a millet salad since I’m hosting the Wholesome Wholegrain Cooking event this month and the topic is Millet at Lunch. By the way, have you submitted your Millet at Lunch recipe? Please do! We’d all love to see your creative millet recipes. Don’t hide your rock star cooking skills!
So, I also had this delicious looking pomegranate that had been staring me square in the face all week long and begging me to eat it. Alas, I couldn’t hold off any longer and off it went into the millet salad. What resulted from my experiment was a colorful and yummy millet salad that, in honor of Argentina, should definitely be served with a juicy steak.
Millet Pomegranate Salad with a Basil Chimichurri Dressing
- 1 cup raw millet or 3 cups cooked
- 1 pomegranate
- 1 cup walnuts
- 1/2 cup Sunflower Seeds
- 1 1/2 cups rough chopped Basil
- 1 1/2 cups rough chopped Parsley
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 garlic clove minced
Cook the millet according to the package directions or click here for directions from my Millet Energy Salad. Once cooked, allow the millet to cool in a large bowl, breaking it up with a fork to fluff it. Remove the seeds from the pomegranate and add them to the millet. Add the walnuts and sunflower seeds to the bowl.
Using a food processor or immersion blender, add the remaining ingredients and blend until well combined and almost creamy. Add salt and pepper to taste.
Add half the dressing to the millet and stir until well combined. Add more dressing if desired. Serve with grilled meat or on it’s own for a filling nutritious lunch.