This recipe was inspired by the High-fiber Salad served at The Oaks Spa in Ojai, California. Millet is a delicious, hearty and, in my opinion, underused, whole grain that I would like to see go mainstream. (You may substitute cooked brown rice or cooked quinoa for the millet, if you like.)
8 cups cooked millet (made from 2 cups dry)
1 20-ounce can unsweetened crushed pineapple, drained and liquid reserved
½ cup chia seeds
1 cup lime juice (add zest if using fresh)
8 ounces finely shredded carrots (about 4 cups)
8 ounces finely shredded purple cabbage (about 4 cups)
8 ounces chopped cucumbers (about 2 cups)
1 large green apple, finely chopped
½ cup finely chopped red onion
½ cup fresh mint, finely chopped (optional)
1. Cook the millet using your preferred cooking method. (You can toast the millet before cooking, if desired). After cooking, cool, and then place 8 cups of the millet into a large bowl.
2. Drain the pineapple. You should have at least 1 cup of pineapple juice. Stir the chia seeds into the pineapple juice and allow mixture to thicken as you prepare the rest of the ingredients.
3. Add the remaining ingredients to the bowl of millet and stir. Stir in the thickened pineapple juice and chia seeds. Chill before serving.