Cranberry Mango Millet Salad

Gluten free, Dairy free, Sugar free, Yeast free, Corn free

This salad combines millet and quinoa for slightly higher protein content. Lighten up your lunch with this mango, dried cranberries, and spinach salad topped with a sweet lemon poppy seed dressing. So delicious!

Yield: 6 entree sized servings

Ingredients

Salad

• 1 cup millet

• 1/2 cup quinoa

• 3 cup water

• 1 cups fresh spinach, chopped

• 1 mango, cubed

• 1/2 cup slivered almonds

• 1/2 cup unsweetened dried cranberries

• 1/4 cup yellow onions, diced

Lemon poppy seed dressing

• 1/4 cup lemon juice

• 1.5 tbsp raw unpasteurized honey

• 2 tbsp Dijon mustard

• 1 tbsp poppyseeds

• 1/4 tsp herbamare

Directions

1. Place millet and quinoa in a strainer and rinse in cold water for a couple of seconds. Place rinsed grains in a medium sized saucepan and combine with water. Cover and bring to a boil. Once boiling, reduce heat to simmer and allow to cook for 10-15 minutes, or until water has absorbed. Remove from heat and allow to sit with the lid on for 10 minutes before removing and allowing to cool.

2. Meanwhile, combine remaining salad ingredients in a large bowl. Add lukewarm or chilled grains. Stir to combine.

3. In a small bowl, mix together lemon poppy seed dressing ingredients before pouring over the salad. Serve at room temperature or cold.

Recipes provided by: Leanne Vogel, healthfulpursuit.com