Mediterranean Millet Salad Wraps
Recipe type: entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
A gluten free Mediterranean salad made with millet, mediterranean seasonings, and a delicious sauce. GF VGN
  • 2 cups filtered water
  • ½ cup vegetable stock
  • 1 cup dry millet
  • ½ cup dried figs, chopped
  • ¼ cup raw pumpkin seeds
  • 4-6 large rainbow swiss chard leaves, de-stemmed
  • SAUCE //
  • ⅓ cup red onion, chopped
  • ¼ cup sun-dried tomatoes, chopped
  • ¼ cup kalamata olives, chopped
  • 2 tablespoons dijon mustard
  • 2 tablespoons apple cider vinegar (raw, unpasteurized)
  • 1 tablespoon capers
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • juice of 1 lemon
  • 2 tablespoons Greek style spice blend*
  • fresh ground black pepper to taste
  1. MILLET //
  2. Boil water and vegetable stock, add millet, simmer for 25 minutes or until water is absorbed and millet is tender.
  3. While the millet is cooking, make the dressing in a small mixing bowl.
  4. Add all "sauce" ingredients in a bowl and stir to combine, feel free to add more olive oil to combine to your desired consistency.
  5. Once the millet is done cooking, pour the sauce over the millet and stir in pumpkin seeds, chopped figs, and adjust seasonings to taste.
  6. Stir until combined.
  7. You can serve the millet salad as is, or scoop about ½ cup of the mixture into a piece of swiss chard and roll up before serving.
  8. Enjoy warm or cold.
I love using McCormick Greek seasoning blend for this recipe, but any greek or mediterranean blends you can find would be great!
Recipe by Nutrition Stripped at