Cherry & Almond Salad w/ Quinoa, Millet, & Fresh Mint

Name: Cherry & Almond Quinoa Salad
Prep time: 30 min
Cook time: 30 min
Ingredients: 1/4 cup 2 oz millet, dry; 1/4 cup 2 oz quinoa, dry; 1/2 cup 4 oz dry roasted almonds; 2 Tbsp 1 oz olive oil; 1 lb fresh cherries (pitted and halved); 1/4 cup fresh cilantro; 1 lime (juiced); 3-4 mint leaves; 1/2 small red onion (minced); Pinch of smoked paprika; Salt and pepper to taste

Published on in Grain Dishes, Salads & Bowls, Sugar & Flour Free, Summer, Vegan, Vegetarian

Sometimes simple ingredients come together to create a flavor combination that makes your heart sing. This cherry and almond salad does that for me. Sweet summer cherries, sharp red onions, fragrant mint and cilantro, crunchy almonds, bright citrus, and soft, satisfying grains make for an impressive dish, perfect for batch cooking, company, or potlucks.

Millet is an ancient seed that has been gaining popularity lately in the western world. Traditional in Africa and Asia, this little seed is staple in the diets of about a third of the world’s population. It has a neutral, mildly nutty flavor and is naturally gluten-free. Similar to quinoa, millet cooks quickly because of the small size and a fun versatile grain if you’re looking to mix up your grains. If you don’t have any millet, feel free to just use quinoa in this salad.

Cherry & Almond Quinoa Salad

Fruit | Grain | Protein | Fat

Print Recipe Pin Recipe Ratings & Comments

Prep Time: 30 minutes

Cook Time: 30 minutes

Servings:

Recipe From: Katie’s Conscious Kitchen

Ingredients

Grain

1/4 cup 2 oz millet, dry
1/4 cup 2 oz quinoa, dry

Protein

1/2 cup 4 oz dry roasted almonds

Fat

2 Tbsp 1 oz olive oil

Fruit

1 lb fresh cherries pitted and halved

Seasonings

1/4 cup fresh cilantro
1 lime juiced
3-4 mint leaves
1/2 small red onion minced
Pinch of smoked paprika
Salt and pepper to taste

Instructions

Simmer the millet and quinoa in a saucepan with a 1:2 ratio of grains to water until fully cooked and the water is absorbed, about 20 minutes. Remove from heat and let rest for 10 minutes or so, with the lid on. Fluff with a fork and set aside. Chill, if serving cold.
Remove the pits from the cherries. (I recommend a cherry pitting tool or a helpful friend or family member)
Toss the rest of the ingredients together with the grains in a large bowl.
Keeps well in the fridge for a few days.

Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!

Rate This Recipe:

Does this sound familiar?

You've tried lots of diets but they haven't stuck and your weight is an endless source of frustration

You've had stretches of healthy eating but want to have better food prep and cooking routines at home

You struggle with negative self-talk and body image

You like how you feel when you meditate but are lacking consistency

Your eating behaviors are tied up with your emotions in a way you don't like

We've been there. That's why we created the Conscious Eating Community.

My friend Annette and I have created a community platform for chronic dieters who are ready to try something different. We bring together people with the shared aspiration of a healthier and more joyful relationship with their eating, body, and emotions. We support our members in making empowered food choices aligned with their own values, toward living their most authentic, satisfying, and joyful lives in service to the world and others.

Members of our community learn science-backed meditation and mindfulness techniques that deeply transform their lives. They become comfortable and inspired with food prep, recipes, and cooking in way that supports a feeling of vitality and joy. They join with others along the same path in gatherings filled with warmth, fun, and meaningful connection.

Come check us out!

It's free to join for a full week.

Cherry & Almond Salad w/ Quinoa, Millet, & Fresh Mint