Toasted Millet With Cilantro Vinaigrette

• 1 1/2 teaspoons olive oil
• 1/2 cup chopped onion
• 1 cup uncooked millet
• 1 tablespoon minced garlic
• 1 cup unsalted chicken stock
• 1 cup water
• 1/2 teaspoon kosher salt
• 2 1/2 tablespoons olive oil
• 1/4 teaspoon kosher salt
• 1/2 cup fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon honey
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• 1 cup chopped red bell pepper
• 3/4 cup diced avocado
• 1 1/2 cups unsalted black beans
• 2 ounces crumbled feta

1. Heat 1 1/2 teaspoons olive oil in a saucepan over medium heat. Add onion; saute 3 minutes. Add millet and garlic to pan; cook 2 minutes. Stir in chicken stock, water, and 1/2 teaspoon kosher salt; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Combine 2 1/2 tablespoons olive oil, 1/4 teaspoon kosher salt, cilantro, lime juice, honey, cumin, and black pepper in a bowl. Add millet mixture, chopped red bell pepper, avocado, and black beans; toss to coat. Sprinkle with feta.
2. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

olive oil, onion, millet, garlic, water, kosher salt, olive oil, kosher salt, fresh cilantro, lime juice, honey, cumin, black pepper, red bell pepper, avocado, unsalted black beans, feta

Taken from www.myrecipes.com/recipe/toasted-millet-cilantro-cinaigrette (may not work)