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Make-Ahead Mediterranean Millet Salad Jars
When weekday lunches feel like an afterthought, these layered jars change the game. Fluffy cooked millet forms the base, soaking up a creamy yogurt-hummus dressing while staying perfectly separated from the crisp vegetables. You'll love the satisfying crunch of cucumbers and earthy beets mixed with briny olives. Just squeeze a fresh lemon wedge over the top right before eating to wake up all those bright, tangy flavors.
Equipment
- Stovetop
- Saucepan
Ingredients
- 1 cup rinsed millet
- 2 cups water
- 1 tsp. salt
- 2 tbsp. olive oil
- 1 chopped tomato
- 1 chopped green bell pepper
- ½ cup chopped flat-leaf parsley
- ½ cup diced beets
- 2 diced Kirby cucumbers
- 1 cup sliced olives
- ½ lemon, cut into wedges
Instructions
- 1Bring 2 cups of water to a boil in a medium saucepan over high heat. Stir in the rinsed millet and 1 teaspoon of salt, then reduce the heat to low.
- 2Cover the saucepan and simmer for 20 minutes until the millet absorbs all the liquid. Turn off the heat and leave the pot covered for an additional 15 minutes to steam. This resting period ensures fluffy, separate grains.
- 3Whisk 1/3 cup Greek yogurt, 1/3 cup hummus, the juice of half a lemon, and 1 tablespoon of water together in a small bowl until the dressing is smooth.
- 4Combine the chopped tomato, green bell pepper, flat-leaf parsley, and a pinch of salt in a separate bowl.
- 5Divide the diced beets evenly among four pint-sized jars. Layer the cooked millet, the tomato and pepper mixture, diced cucumbers, the prepared dressing, and sliced olives on top.
- 6Set a lemon wedge inside each jar and seal tightly with a lid.
Notes
- Cooling: Make sure the cooked millet is completely cool before assembling the jars to keep the fresh vegetables crisp.
- Serving: Shake the jar well or pour the contents into a bowl right before eating to distribute the dressing evenly.
- Storage: Keep the sealed jars in the refrigerator until you're ready to eat. They make an excellent grab-and-go lunch.