Millet Burrito Bowl
- Yield: 8 servings
- 1 1/2cups millet
- 4tablespoons extra-virgin olive oil
- 2teaspoons whole cumin seeds
- 1/4cup fresh lime juice (3 to 4 limes), plus 1 lime cut into wedges for serving
- 3/4teaspoon ground coriander
- Freshly cracked black pepper
- 15ounces can pinto or black beans, drained and rinsed
- 4 radishes, halved and thinly sliced
- 4 scallions, finely chopped
- 4cups baby arugula or torn arugula
- 3/4cup cup crumbled Cotija, feta, or goat cheese
- 1/4cup roasted and salted pumpkin seeds (pepitas)
- Salsa and sour cream for serving (optional)
- Bring a large pot of salted water to a boil over high heat. Add the millet and cook until the millet is tender, about 20 minutes. Drain and rinse under cool water, shaking out as much water as possible. Transfer the millet to a large bowl and toss with 1 tablespoon of the olive oil.
- Add the cumin seeds to a small skillet set over medium heat. Toast until it smells fragrant, about 2 minutes. Transfer to a spice grinder or mortar and pestle to gently crush, or tip out onto a cutting board and use a heavy-bottomed pot to do the same.
- In a small bowl, combine the cumin, lime juice, coriander, 1 teaspoon salt, and pepper to taste. Whisk in the remaining 3 tablespoons olive oil.
- Add the pinto beans, radishes, scallions, and arugula to the bowl with the millet. Drizzle in the dressing and toss with a fork to combine. Sprinkle with the cheese and pumpkin seeds and serve with a lime wedge, plus salsa and sour cream on the side, if desired.
Tip: Add even more protein by stirring in shredded cooked chicken or salmon, or a dose of healthy fat with chopped avocado.
From The Happy Cook by Daphne Oz. Copyright © 2016 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.