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Nutrition Facts
Serving Size 1 (213g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth hokkaido squash
Calories 2009
Calories from Fat 852		(42%)
Amount Per Serving		%DV
	Total Fat 94.8g	145%
	Saturated Fat 37.1g	185%
	Monounsaturated Fat 22.5g
	Polyunsaturated Fat 29.1g
	Trans Fat 0.1g
Cholesterol 178mg		59%
Sodium 4716mg		196%
Potassium 1369mg		39%
Total Carbohydrate 234.7g		78%
	Dietary Fiber 27.2g	108%
	Sugars 37.9g
Protein 59.8g		119%
detailed view... how is this calculated?

Spicy Millet Pumpkin Salad

Recipe #392680 | 40 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Lalaloula
Sep 30, 2009

This is a healthy, veggie-filled salad, which is perfect for an autumn dinner or potluck. It adds an oriental twist to one of the most traditional fall veggies. If you cant find hokkaido squash, you may use any pumpkin or squash you like (prepare accordingly). This is a very versatile dish as you can adjust the veggies and spices to your liking and also eat it either hot or cold.

SERVES 4 (change servings and units)

Ingredients

250 g millet, rinsed
500 ml vegetable broth
3 tablespoons oil (I used an oregano-infused one)
1 small hokkaido squash, de-seeded and finely diced (about 500 g prepared)
1 garlic clove, minced
3 scallions, sliced finely
1 red bell pepper, diced finely
1 teaspoon dried thyme (or 1 fresh sprig if you have it)
1 teaspoon salt (more if you like)
pepper
4 tablespoons water
4 tablespoons raisins
1 teaspoon harissa hot chili paste (or sambal oelek)
1 bunch parsley, minced
200 g feta cheese, diced (low-fat is fine)
5 tablespoons lemon juice (optional)

Directions

1
In a small saucepan combine millet and broth. Heat to a boiling and simmer for 5 minutes. Let soak for 10 more minutes until all the broth has been absorbed.
2
Then heat oil in a large frying pan. Add garlic and squash/pumpkin. Sautee for 3 minutes. Then add scallions and bell pepper. Season with thyme. Sautee for another 3 minutes.
3
Add the 4 tbs water and raisins along with the salt and pepper. Season with harissa paste. Allow to cook for another 8 minutes or until squash is tender, but still crunchy.
4
Stir millet into veggie mixture and also add in feta cheese and parsley. If you like stir in the lemon juice.
5
Serve immediately or let cool and enjoy then.