Main Dishes, Sides

Millet Salad with Turmeric Vinaigrette

Sundays in summer last forever and not long enough. You get up. You rub your eyes, trying to get them to focus. Maybe you had one (or two) more cocktails last night than you’d originally intended to have, but it’s okay. You stumble around looking for socks because you kicked them off in your sleep –how one possesses the ability to remove socks while unconscious remains a mystery– and go on autopilot to the kitchen. Scoop coffee into the pot. Scoop an extra scoop for good luck, like you always do. You like patterns and routine in the morning. Listen to the pot gurgle and hiss and sputter and drip drip drip. Drink a mug of coffee. Drink another. Another. Realize you accidentally drank all six cups and your family will not be amused. Make another pot. Rinse a week’s worth of quinoa because you like to eat it and WHO CARES if people look in the fridge and ask why you made so darn much. It’s your fridge. Spill roughly 1/8 cup quinoa all over the floor and then realize the floor is the same color as the quinoa and finding seven billion grain-beads is not how you wanted to spend the morning. Sweep.

Walk to the park in pjs and birkenstocks  becuase running requires too much effort (and a shower afterwards.) Wish you’d remembered to put on sunscreen. Let your mind wander a bit, because that’s okay sometimes. Find yourself smiling again. It feels nice. Notice that it’s getting late (read: 8am) and you have shit to do and people coming over. Get home. Get distracted reading Molly Yeh’s grub street diet. Only be sad for a few minutes that you don’t also have a chicken to share a cucumber with.

Make brunch. Notice that two bunches of swiss chard sautés down to roughly enough to feed yourself. Wash more chard. Remind yourself that everyone always says never to try out a new recipe for guests in case something goes wrong. Remember how you thought this to yourself at the grocery store the other day but then did one of these. Shrug and add more cream to the chard. Cream makes everything better.

Finish cooking with four minutes to get dressed. Drink another cup of coffee. Spend the rest of the day brunching, then having a “business meeting” (because you’re a “grownup” now,) then drink beers on the hammock outside with someone you like to sit next to. Don’t spend all night watching Friends on Netflix because you have work in the morning. And next Sunday will be here sooner than you think.

Salad (serves 3-4 as main, 6 as side)

1 cup millet
1/2 red onion, diced
1 tablespoon coconut oil
1 large zucchini, diced
~10 brussels sprouts, sliced very thinly
1 can chickpeas (reserving the water to do crazy shit like this)

2 tablespoons grainy mustard
1 teaspoon turmeric
1/2 teaspoon cumin
1/4 teaspoon chili powder
2 tablespoons apple cider vinegar
~2 teaspoons fresh thyme
lots of freshly ground black pepper
tiny dollop maple syrup or honey
3 tablespoons olive oil

Rinse the millet well and cook according to package directions (when in doubt, go with the ol’ 1:2 grain-water ratio. Bring to a boil, then simmer covered for 10-15 minutes, then turn off heat and let stand for 5ish minutes. Fluff with a fork and let cool.) Transfer to serving bowl. Sauté onion in coconut oil until tender, then add to millet. Add zucchini, brussels sprouts, and chickpeas to millet. Make the vinaigrette by combining all ingredients except the olive oil in a bowl. Slowly stream in the oil, whisking constantly. Pour over millet mixture and toss well. Serve cold or at room temperature, depending on your preference!

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