Ancient Grain & Kale Salad 
with Heirloom Tomato Dressing

    Millet has a mild, corn-like flavor and fluffy texture that’s perfect for hearty grain bowls. The quick-cooking ancient grain is rich in iron, B-complex vitamins and calcium. If you can’t find it, just double the quinoa. Tuscan kale is much more tender and sweet than common curly kale, which makes it a great candidate for enjoying raw.
    Author:
    Publish date:
    Ancient Grain & Kale Salad with Heirloom Tomato Dressing image

    Want to experiment more with millet? Try this recipe.

    • Duration
    • Cook Time
    • Prep Time
    • 4Servings

    Ingredients

    • 1/3 cup tricolor quinoa, rinsed
    • 1/3 cup millet, rinsed
    • 1 tsp sea salt, divided
    • 1 ear corn, husked and kernels removed
    • 1/4 cup red wine vinegar
    • 2 tbsp plus 2 tsp olive oil
    • 2 tsp each ground coriander and ground cumin (TRY: Simply Organic Ground Cumin Seed)
    • 1½ tsp chile powder
    • 1 lb heirloom tomatoes (about 4 small), finely chopped and juices reserved
    • 1 bunch Tuscan or Lacinato kale (about 8 oz), stems and thick ribs removed and leaves thinly sliced crosswise
    • 1 15-oz BPA-free can unsalted black beans, drained and rinsed
    • 1/4 red onion, finely chopped
    • 1/4 cup chopped fresh cilantro
    • 4 oz queso blanco cheese, crumbled, optional (TIP:If you can't find queso blanco, feta is a great substitute. Use a little less as it tends to be saltier.)

    Preparation

    1. In a saucepan, bring quinoa, millet, ¼ tsp salt and 2 cups water to a boil. Reduce heat to medium-low, cover and cook until tender, about 15 minutes. Remove from heat; fluff with a fork and stir in corn kernels. Cover and let stand for 5 minutes. Scrape onto a large rimmed baking sheet, spreading in even layer. Set aside to cool to room temperature.
    2. Meanwhile, in a large bowl, whisk together vinegar, oil, coriander, cumin, chile powder and remaining 3/4 tsp salt. Stir in tomatoes and juices.
    3. To tomato mixture, add quinoa mixture, kale, beans, onion and cilantro and toss. Sprinkle with cheese (if using).

    Nutrition Information

    • Serving Size: 1/4 of recipe
    • Calories: 349
    • Carbohydrate Content: 50.5 g
    • Fat Content: 2 g
    • Protein Content: 13 g
    • Saturated Fat Content: 2 g
    • Sodium Content: 554 mg
    • Sugar Content: 5 g
    • Monounsaturated Fat Content: 7 g
    • Polyunsaturated Fat Content: 2 g

    Related Recipes

    Charred Corn and Tomato Salad with Halloumi Cheese Recipe

    Charred Corn & Tomato Salad with Halloumi Cheese

    Sweet summer corn and tomatoes are elevated with a fragrant tarragon dressing and flavor-packed halloumi cheese. The firm Mediterranean cheese holds up well to heat, making it ideal for grilling. Look for halloumi in the deli section of your supermarket – it’s often sold alongside feta and bocconcini.

    Peach-Glazed Chicken Thighs with Mustard Greens Recipe

    Peach-Glazed Chicken Thighs with Mustard Greens

    Juicy peach breaks down into a luscious sweet sauce for chicken thighs in this rustic dish. To easily peel the peach, score an X in the bottom of the fruit and blanch it in a saucepan of boiling water until the skin begins to loosen, about 30 seconds. Transfer the peach to a bowl of ice water to chill; use a paring knife to peel away skin.

    Coconut Chicken Corn Chowder Recipe

    Coconut Chicken 
Corn Chowder

    Coconut milk and fresh basil lend Thai-inspired taste to this all-American classic. Simmering the corn cobs with the broth after you remove the kernels is the secret for adding tons of flavor at no extra cost! To toast the coconut flakes, simply add them to a dry skillet on medium heat, stirring occasionally, until golden.