Tomato, Basil and Millet Salad

Dairy-Free, Vegan

Black-eyed peas mix with cherry tomatoes, fresh basil, green onions and red leaf lettuce in this colorful, flavor-filled salad. Experiment with different whole grains; we used millet but barley or quinoa work equally well.

Serves 6
· 1 cup millet, rinsed and thoroughly drained
· 2 cups vegetable broth
· 1 can (15 oz) black eyed peas, rinsed and drained
· 1 cup green onions, chopped (1 bunch)
· 1/3 cup fresh basil, thinly sliced
· 1/2 cup olive oil
· 1/4 cup balsamic vinegar
· 1 tsp salt
· 1/2 tsp freshly ground black pepper
· 1 pint basket of cherry tomatoes, halved
· 6 large leaves of green or red leaf lettuce, rinsed and patted dry

Set a large, heavy bottom skillet over high heat. Add the drained millet to the skillet, dry out the millet, and then begin toasting the millet, stirring often. The millet will be done when it turns light brown, emits a toasted aroma and begins dancing around in the bottom of the pan. This process of toasting the millet can take anywhere from 3 to 10 minutes.

Turn off the heat and slowly add the vegetable broth to minimize splattering. Bring the millet to a boil. Cover, decrease the heat to low, and simmer until the liquid is absorbed and the millet is tender, about 20 to 25 minutes. Remove from the heat and let stand, covered for 5 minutes. Transfer the millet to a large bowl and fluff with a fork, set aside to cool.

To assemble the salad, add the black eyed peas, onions and basil to the cooled millet. In a small bowl, whisk together the olive oil, vinegar, salt and pepper. Pour the dressing over the millet mixture and toss to coat. Add the tomatoes; toss to incorporate. Taste and correct the seasonings. Spoon over lettuce leaves and serve.