4 from 13 votes
Millet and Grilled Vegetable Salad on the Candida Diet
Millet and Grilled Vegetables
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Course: Main Course, Salad, Side Dish
Servings: 6
Calories: 231 kcal
Author: Lisa Richards
Ingredients for Salad
  • 1 cup millet
  • 2 cups water
  • Pinch of salt
  • 1 medium zucchini, sliced lengthwise 1/2 inch thick
  • 1 medium yellow summer squash, sliced lengthwise 1/2 inch thick
  • 1/2 red pepper, seeded
  • 1/2 yellow pepper, seeded
  • 1 medium onion, cut in half
  • Oil, olive or coconut, melted
  • Dried herbs, such as oregano, marjoram or thyme
  • Salt and pepper
  • Basil Dressing (see recipe below)
  • Sunflower and/or pumpkin seeds
Ingredients for Basil Dressing
  • 1 cup basil leaves
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. apple cider vinegar
  • 1/2 tsp. salt
  • 1/4 cup olive oil
  • Pepper to taste
Directions for Salad
  1. In a medium saucepan add the millet, water and salt. Bring to a boil over high heat, then reduce heat to medium low, cover and cook until tender, about 15 minutes. Remove saucepan from heat and let stand, covered, for 10 minutes. Fluff the millet with a fork, then cool to room temperature.
  2. Heat grill to medium. Brush the sliced zucchini, yellow squash, pepper and onion with oil, then season with a sprinkling of dried herbs and salt and pepper. Grill the vegetables, turning once, until slightly tender and a bit charred, about 6 to 8 minutes. Cut the cooked vegetables in to bite sized pieces.
  3. Into a large bowl add the millet, grilled vegetables and drizzle over with the dressing. Toss gently to combine, sprinkle with seeds and serve.
  4. Leftovers can be stored in the refrigerator for 1 or 2 days. Bring to room temperature before serving.
Directions for Dressing
  1. Place all the ingredients into a food processor or blender and process until smooth. Refrigerate the unused portion in a sealed container for up to 5 days.