Ingredients
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1 cup millet, rinsed and drained
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1 1/2 cups salt-free chicken broth
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1 tbsp olive oil
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2 yellow bell peppers, thinly sliced
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2 cups frozen edamame
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12 cherry tomatoes, quartered
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2 green onions, chopped
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4 tbsp fresh herbs (cilantro or flat-leaf parsley), chopped
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1 tbsp sesame seeds (optional)
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Dressing
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2 tbsp light mayonnaise
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1 tbsp toasted sesame oil
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1 tbsp rice vinegar
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1 tsp honey
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1 tsp fresh ginger, grated
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Zest of 1 lime, grated
Preparation
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1
Done
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In a saucepan, over high heat, combine the millet and broth, and bring to a boil. Cover and cook over medium-low heat for 20 minutes, until the broth is absorbed. |
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2
Done
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Meanwhile, in a large skillet, over medium-high heat, heat the olive oil and sauté the bell peppers for 10 minutes, until well-coloured. Set aside. |
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3
Done
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In a small bowl, whisk together the maple syrup, applesauce, and vanilla extract. Pour this wet mixture over the dry ingredients, and mix thoroughly with a spatula until everything is well coated. |
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4
Done
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In four serving bowls, divide the millet, bell peppers, edamame, and tomatoes. Garnish with green onions and cilantro. |
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5
Done
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In a small bowl, vigorously whisk all the dressing ingredients. Drizzle the dressing over the bowls and sprinkle with sesame seeds, if desired. |
