Spring is in full swing here in the Napa Valley which right away calls for a light-hearted grain bowl! What's not to love about this wonderfully simple midweek lunch or dinner featuring local super-sweet sugar snap peas and the first English Peas in the marketplace! Pair them up in a simple Millet salad and add fresh asparagus, in from the Sacramento Delta, a bit of Crisp kraut and some freshly sprouted mung beans. If you're feeling adventurous, slide in a couple of fresh strawberries too! Edible blossoms - violas and nasturtium here - keep it fun! Bring it all together with a hearty mix of greens, a Miso Tahini Avocado Goddess drizzle and pumpkin seed crunch. Enjoy!
Millet is our grain of choice for this combination with its pleasant texture and nutritious attributes; it’s a good source of many nutrients including copper, manganese, phosphorus and magnesium. It’s gluten free, heart healthy and so versatile! (As an option, quinoa works well too.)
⅔ cup Millet (uncooked); cook for 10-15 minutes in boiling water as you would for pasta; drain, chill
1 cup Chick Peas; freshly prepared and chilled or canned
3-4 small Easter Egg Radishes in varied colors, thinly sliced
¼ cup fresh Mint, roughly chopped
¼ cup fresh Parsley, roughly chopped
1 Scallion, thinly sliced
2 Tablespoons Lemon juice , or more to taste
Drizzle of olive oil, to taste
½ cup crumbled Goat Feta, (optional)
Sea salt and fresh cracked pepper, to taste
Red Pepper Flakes, to taste
1 cup Sugar Snap Peas, trimmed, sliced in half on the diagonal, blanched, shocked in ice water and cooled
1/2 cup English Peas, blanched, shocked in ice water and cooled
In a large bowl, toss together millet, chick peas, radishes, mint, parsley and scallion. Next, add feta (if using), lemon juice, olive oil, salt, pepper and pepper flakes and toss gently again. Toss in sugar snap peas and English peas if serving right away. If not, keep them separate from the millet mixture and toss in just before serving.