This gluten-free millet tabbouleh is a high protein, fresh vegetable-laden dish, ideal for vegetarians, vegans, and anyone looking for a nutritious main course for their lunch or dinner side dish. The flavors are refreshing, and the ingredients contribute a crunchy, satisfying texture.
I love this dish as a side dish most, paired with a side of grilled steak, chicken, or fish. As I recently found out, it's a big hit during a summer barbecue, so you might want to make extra if you're planning on featuring it during one! Serving suggestions: refrigerate overnight to allow the full flavors to develop. Trust me: it will be worth the wait.
- 1/2 cup millet (whole, gluten-free)
- 1 1/2 cup water
- 3 medium tomatoes (Roma/plum, diced)
- 1/2 cup cucumber (seeded, diced)
- 1/2 cup green onions (finely sliced, about 3 onions)
- 1/2 cup parsley (Italian parsley, finely chopped)
- 1/4 cup lemon juice (freshly squeezed)
- 1/3 cup olive oil (extra virgin)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (gluten-free lemon, or fresh ground black pepper)
- Optional: 1/4 teaspoon paprika (smoked)
- Optional: 1/4 teaspoon cayenne
Place millet in a medium saucepan with 1 1/2 cup water. Bring to a boil and simmer for 35-45 minutes. Cool.
Place all chopped vegetables in a large bowl.
Pour lemon juice and olive oil over vegetables.
Add seasonings and cooled millet. Stir to mix.
Note: Millet cooks like rice. To prevent mushy millet, don't overcook.
Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.