Asparagus Artichoke Millet Bowl
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 servings
- Category: Entree
- Cuisine: Bowl food
Ingredients
- 1 cup millet, uncooked
- 1 lb asparagus, trimmed and cut into 1 inch pieces, about 1 bunch
- 12 oz package frozen artichoke hearts, thawed and sliced
- 1 ½ cups cooked white beans, or 1 can rinsed and dranied
- 4 garlic cloves, minced
- ¾ tsp salt
- ½ tsp black pepper
- ¼ cup fresh squeezed lemon juice, from a large lemon
- ¼ cup olive oil
- 1/3 cup minced parsley
- 1/3 cup feta cheese crumbles
Instructions
- Cook millet according to package instructions.
- Meanwhile, steam asparagus for 2 minutes in a basket steamer.
- Mix together millet, asparagus, artichoke, white beans, garlic, salt and pepper.
- Whisk together lemon juice and olive oil. Drizzle over salad and toss well to combine.
- Split into 4 servings and garnish each with parsley and feta.
Notes
This salad will keep for 1-2 days in the fridge. After that, it becomes slightly bitter.
Find it online: https://www.alisonsallspice.com/asparagus-artichoke-millet-bowl/