Hi friends! Are you surviving the summer heat wave? It’s been a blessing to use the Instant Pot this season instead of turning on the stove. Such a game-changer, really! It’s wonderful not heat up the house and be able to walk away from the kitchen while dinner cooks. Because it’s summer, we find ourselves making more salads for dinner too. They’re light and refreshing and also don’t involve a lot of time to make. This Instant Pot Millet Greek Salad is from The Gluten-Free Instant Pot Cookbook and is one of the recipes featured at our cookbook event at Melissa’s Produce.
This salad one of my favorites because we use millet. Millet is considered an ancient grain and can easily be swapped out for Quinoa in any recipe. Y’all know I have a thing about the “Q-word.” Yes, it’s healthy for me, but I’m just not a fan of the taste or texture. Millet is a delicious, healthy alternative to Quinoa. It’s high in protein with a nice nutty taste. It makes a pretty fantastic breakfast porridge too, for those days when you’re tired of oatmeal and want to try something new! Millet is gluten-free and stores well in the freezer. It’s great as the start to any number of grain salads and even works for fried rice! Have I sold you yet? Try this salad and you will become a believer too.
If you serve this Millet Greek Salad with some crusty bread and a nice glass of white wine, you’ll be set! It’s also terrific for meal prep. If you do make it for lunches, keep the tomatoes separate so they don’t make the rest of the salad soggy. The olives are a must! Double them if you love them, but please don’t leave them out. It’s not the same without them.
Stay cool, friends! What other Instant Pot meals are you making this season? Let’s share some good ones!
Until next time, live life deliciously!
XOXO,
Sara
