Millet with Baby Spinach Side Dish or Warm Salad

Elevate your meal with this wholesome and vibrant Millet with Baby Spinach Side Dish or Warm Salad! This nutritious recipe combines fluffy, tender millet cooked in vegetable broth with sautéed onions, garlic, and wilted baby spinach, offering a delightful balance of earthy and fresh flavors. A splash of zesty lemon juice brightens the dish, while optional red chili flakes add a subtle kick for spice lovers. Garnished with toasted sunflower seeds for added crunch, this versatile dish works beautifully as a hearty side or a satisfying warm salad. Perfect for any occasion, it’s quick to prepare, gluten-free, and packed with plant-based goodness—ideal for busy weeknights or as part of a healthy meal plan!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup millet
• 2 cups vegetable broth (or water)
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups baby spinach
• 1 tablespoon lemon juice
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper, freshly ground
• 0.25 teaspoons red chili flakes (optional)
• 2 tablespoons toasted sunflower seeds (optional, for garnish)

Directions

Step 1

Rinse the millet thoroughly under cold running water using a fine-mesh sieve.

Step 2

In a medium-sized saucepan, combine the millet and vegetable broth (or water). Bring to a boil over medium-high heat.

Step 3

Reduce the heat to low and cover the saucepan. Let the millet simmer for about 15 minutes, or until the liquid is absorbed and the millet is tender.

Step 4

Remove the saucepan from heat, fluff the millet with a fork, and set it aside with the lid slightly ajar to release steam.

Step 5

In a large skillet, heat the olive oil over medium heat.

Step 6

Add the finely chopped onion and sauté for 3-4 minutes, or until softened and translucent.

Step 7

Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.

Step 8

Add the baby spinach to the skillet, stirring gently to wilt the leaves. Cook for about 2 minutes, or until the spinach has reduced in volume.

Step 9

Stir the cooked millet into the skillet, mixing well to combine with the spinach mixture.

Step 10

Drizzle the lemon juice over the mixture and season with salt, black pepper, and red chili flakes (if using). Adjust the seasoning to taste.

Step 11

Transfer the dish to a serving bowl and garnish with toasted sunflower seeds, if desired.

Step 12

Serve warm as a side dish or a hearty warm salad. Enjoy!

Nutrition Facts

Serving size	(1538.7g)

Amount per serving	% Daily Value*
Calories	1351.5

Total Fat 44.0g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 6.5g
Cholesterol 0mg	0%
Sodium 3633.9mg	0%
Total Carbohydrate 204.8g	0%
Dietary Fiber 16.6g	0%
Total Sugars 8.7g
Protein 35.6g	0%

Vitamin D 0IU	0%
Calcium 207.3mg	0%
Iron 10.3mg	0%
Potassium 967.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.2%

Protein: 10.5%

Carbs: 60.3%