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Broccoli millet salad

von Joana Foodreich

Broccoli millet couscous salad

This is one of my absolute favorite salads. Ideal for buffets, big parties, on the go or just to enjoy yourself. Based on a classic Arabic cous-cous salad. Millet is a gluten-free cereal and much more nutritious and healthy. If you did not know millet yet, then you should not miss the exciting facts.

Millet – a very special grain

Millet is actually the oldest grain in our continent and was then the middle ages most grown grain in Europe. The name “millet” goes back to the old Germanic “Hirsi”, which means saturation and nourishment. It is now even more exciting because millet is the mineral richest grain and has for example a threefold higher iron content compared to other cereals. Also ideal for people with iron deficiency, as millet makes a good contribution to blood formation. Also exciting is that millet has a high Silizumgehalt, which is important for the conjunctival tissue and for the fingernails and hair. Who is not convinced yet, can look forward to other ingredients such as calcium, potassium, silica, proteins and magnesium. Millet is also a local “superfood” with a high nutritional value.


Cooking millet properly

Many people think millet cooking is very complicated, but it’s so easy and fast.
1. Wash millet in a colander.
2. Put the millet with double the amount of water in a pot with a lid.
3. Bring both to a boil. Cook for 3 minutes.
4. Allow heat to low and let stand for 10 minutes.
5. Now remove the lid and see if the water has completely boiled off.
6. Stir in 2 tablespoons olive oil and ready!



Broccoli millet salad

Quantity: about 8 servings


  • 500 g of broccoli
  • 1 onion
  • 50 g almond flakes
  • 1 bunch of smooth parsley
  • 250g millet
  • 2 tbsp olive oil
  • 500g of water
  • 2 tbsp vegetable broth
  • 2 tsp red curry paste
  • 1 tsp. Cumin
  • 300g nature soy yoghurt
  • 1 organic lemon
  • 2 tbsp olive oil
  • Seasoned Salt
  • 1/2 Tl garlic powder (optional)


  • Millet washing. Before you put the millet in the cold pot water, stir in the vegetable broth and curry until everything dissolves. Now, as described above, cook the millet.
  • Wash broccoli, cut florets and set aside.
  • Remove the woody part of the broccoli stalk, grate the rest or cut very finely.
  • Dice the onion and fry with 2 tablespoons of coconut oil.
  • Then fry the shredded broccoli pieces for 3 minutes.
  • Now fold in the florets and put out the hotplate and cook for another 2 minutes. Stir everything well and distribute.
  • Incidentally roast the almonds in a small pan without oil.
  • When the millet is ready, you can mix it with the broccoli in a large bowl.
  • Wash the parsley, mince it and add it to the salad.
  • Mix the dressing with the last 5 ingredients.
  • Grate the organic lemon, squeeze it out and add juice and peel into the yoghurt dressing.
  • Add pepper to taste – Bon Appétit!


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