Baby bok choy, coconut & millet salad with raspberry vinaigrette
Millet is a gluten-free grain that I just discovered thanks to my friend (Hi, Jannie!) who sang its praises. If you can’t find it at the grocery store, you can get it at a health food store.
I spent the afternoon in my kitchen—with the windows wide open because the weather is so nice—cooking tons of recipes, including this favourite. Obviously, you need to like coconut to appreciate this salad.
Raspberry vinegar is an ingredient I use often and that I highly recommend you try. It’s the best substitute for lemon juice or balsamic vinegar in a homemade vinaigrette.
Particularities
- ServesServes 4–6
- Prep time10 min
- Cook time25 min
- Timeout-
- FreezingFreezes well
Ingredients
- 1 cup millet
Replacement optionsor quinoa
- 2 cups water
- 3/4 cup unsweetened shredded coconut
- 3/4 cup dried cranberries
Replacement optionsor raisins
- 1 cup baby bok choy, julienned
- 2 cups baby spinach, julienned
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 1/2 tablespoon raspberry vinegar
- 2 tablespoons maple syrup
Steps
- Using a sieve, rinse the millet thoroughly. Pour the rinsed millet into a saucepan. Add water and bring to a boil.
- Lower heat to medium and simmer for 15–20 minutes or until the millet has absorbed all the liquid. Using a fork, separate the millet and pour into a salad bowl. Let cool.
- Add the remaining ingredients and mix well.
- Adjust the seasoning if needed and serve.
Recipe published on August 19, 2018
