When I was pregnant with my son, all I wanted in life was Mexican food. Every. Single. Day. It may be true what they say about boy-driven cravings—it’s all about the frat food. This was a dish I came up with to satisfy some of those cravings in a mindful way, rather than constantly caving to my ultimate weakness: chips and salsa (which I would happily have eaten for breakfast, lunch, and dinner). The millet is hearty and filling, and the beans provide a good amount of protein and fiber, which helped keep me full...especially useful because I always seemed to be hungry. I love to throw the peppery arugula and radishes in this mix because they lighten it up a bit and give good crunch. The dressing is bright and tangy, with lots of lime and toasted cumin. If you go for the extras, a ladle of salsa and little dollop of sour cream at the end makes it all very messy, but very, very delicious.
Add even more protein by stirring in shredded cooked chicken or salmon, or a dose of healthy fat with chopped avocado.
Recipe information
Yield
Serves 8
Ingredients
Preparation
Step 1
Bring a large pot of salted water to a boil over high heat. Add the millet and cook until the millet is tender, about 20 minutes. Drain and rinse under cool water, shaking out as much water as possible. Transfer the millet to a large bowl and toss with 1 tablespoon of the olive oil.
Step 2
Add the cumin seeds to a small dry skillet set over medium heat. Toast 3 to 5 minutes, shaking the pan regularly, until you smell a nutty aroma and hear some gratifying crackling and popping. Remove from skillet quickly to avoid burning. Transfer to a spice grinder or mortar and pestle to gently crush, or tip out onto a cutting board and use a heavy-bottomed pot to do the same.
Step 3
In a small bowl, combine the cumin, lime juice, coriander, 1 teaspoon salt, and pepper to taste. Whisk in the remaining 3 tablespoons olive oil.
Step 4
Add the pinto beans, radishes, scallions, and arugula to the bowl with the millet. Drizzle in the dressing and toss with a fork to combine. Sprinkle with the cheese and pumpkin seeds and serve with a lime wedge, plus salsa and sour cream on the side, if desired.
Recipe notes
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