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While it’s perhaps not the best known among the ancient grains, millet is a rich source of catechins like quercetin, which support the liver and kidneys in detoxifying the body, as well as selenium and pantothenic acid, which guard against free-radical damage.
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1. Preheat oven to 375°F.
2. Prepare salad: On a large parchment-lined baking sheet, add carrots and onions. Drizzle with oil, sprinkle with salt and pepper and toss. Bake for 30 minutes, until soft.
3. Meanwhile, toast millet in a dry saucepan for 4 minutes until golden. Add 1 cup water, bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat and let stand 10 minutes.
4. Prepare dressing: In a small bowl, whisk together all dressing ingredients.
5. To a large bowl, add kale and massage with dressing. Top with eggs, carrots, onion, millet, beans, almonds and hemp seeds; toss.
Note: If following our Meal Plan, store components separately in the refrigerator. Massage dressing into kale and toss with eggs, carrots, onion, millet, navy beans, almond and hemp seeds just before eating.
- Serving Size ½ of recipe
- Calories 746
- Carbohydrate Content 79 g
- Cholesterol Content 373 mg
- Fat Content 36 g
- Fiber Content 12 g
- Protein Content 27 g
- Saturated Fat Content 6 g
- Sodium Content 727 mg
- Sugar Content 23 g
- Monounsaturated Fat Content 18 g
- Polyunsaturated Fat Content 7 g