Millet And Quinoa Summer Squash Salad Recipe

Name: Millet And Quinoa Summer Squash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup millet; 1/2 cup quinoa; 2 cups water (for cooking quinoa and millet); 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 3 tablespoons extra virgin olive oil; 1/2 cup diced green onion; 1/2 cup chopped cilantro; Pinch fresh ground black pepper; 1 small yellow squash; 2 teaspoons vegetable oil, or other oil for sauteeing squash

Servings: persons

1/2 cup millet
1/2 cup quinoa
2 cups water (for cooking quinoa and millet)
1 tablespoon rice vinegar
1 tablespoon soy sauce
3 tablespoons extra virgin olive oil
1/2 cup diced green onion
1/2 cup chopped cilantro
Pinch fresh ground black pepper
1 small yellow squash
2 teaspoons vegetable oil, or other oil for sauteeing squash

1
Chop the zucchini into about 1cm cubes and saute in a skillet with vegetable oil until lightly browned.
2
Put the millet, quinoa and water into a pot, bring to a boil, and simmer on low until all the water has absorbed.
3
Mix together the pepper, rice vinegar, soy sauce, and extra virgin olive oil then pour over the cooked quinoa, and mix to distribute.
4
When the grain mixture has cooled, mix in the squash, green onions and cilantro.
5
This quinoa salad is tasty both warm and cold.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup millet, 1/2 cup quinoa, 2 cups water (for cooking quinoa and millet), 1 tablespoon rice vinegar, and more.

Yes, Millet And Quinoa Summer Squash Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Millet And Quinoa Summer Squash Salad

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