Millet Tabbouleh

Have you tried any new whole grains lately?  Why not give millet a try?  Millet is a gluten-free ancient grain, typically grown for bird seed in the United States.  With 6 grams of protein per cup and a versatile flavor, this grain is not just for the birds!  Millet looks like little round seeds and is easy to cook with.  This tabbouleh recipe, adapted from Vegetarian Times, is a perfect cool salad for a hot summer day.  Double the recipe and eat if for lunch a few days in a row when it’s just too hot to eat anything else.  You can even put it on top of some fresh lettuce for more cool crunch.

Millet Tabbouleh

Millet Tabbouleh


  • 2 Tbsp. plus 1 tsp. olive oil, divided
  • 1/2 cup millet, rinsed and drained, plus 2 Tbsp kept dry and separate
  • 1 large tomato, diced
  • 1 medium cucumber, peeled, seeded and diced
  • 1 bunch green onions (or 1 large Mexican green onion), chopped
  • 1/4 cup chopped fresh cilantro
  • 1/2 lime, juiced
  • 1-2 Tbsp. Sriracha hot sauce (adjust based on personal preference)
  • salt & pepper to taste


  1. Heat 1 tsp. olive oil in medium saucepan over medium heat. Add millet and toast for 3 to 4 minutes, until dry and fragrant.
  2. Add 4 cups water, cover, and bring to a boil. Reduce heat and let simmer over medium-low for 15 minutes. Drain, rinse under cold water, and drain again.
  3. Transfer millet to a large bowl and add tomato, cucumber, green onion, cilantro, lime juice and Sriracha. Stir in remaining 2 Tbsp. olive oil and 2 Tbsp. dry uncooked millet. Season with salt & pepper.


Now it’s you turn! Please link up your healthy recipes below:

Alysa Bajenaru, RD is the official dietitian of Mamavation. You can find her bloggingtweeting, or chasing after one of her kids.

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