Toasted Millet Salad

Toasted Millet Salad with Arugula, Quick Pickled Onions, and Goat Cheese

Ingredients:
3/4 cup millet
1 1/3 cups low-sodium vegetable broth or water
2 teaspoons chopped fresh oregano
leaves or 3/4 teaspoon dried oregano
Sea salt
2 cups arugula
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
1/3 cup toasted pine nuts
1/3 cup crumbled fresh goat cheese (about 3 ounces)

Quick Pickled Onions 
Ingredients:
3/4 cup apple cider or white vinegar
2 teaspoons sea salt
3 tablespoons natural cane sugar (I used maple syrup)
1 dried bay leaf
4 whole cloves
1 red onion, thinly sliced

To make the quick pickled onions, in a saucepan, combine the vinegar, salt, sugar, bay leaf, and cloves and bring to a gentle boil over medium high heat until the sugar is dissolved. Add the onion, stir, and remove the pan from the heat. Let the onions cool at room temperature, or transfer it all to a glass jar and put them in the fridge to speed the process along.

Put the millet in a heavy saucepan over medium-low heat. Cook, stirring frequently, until the millet is toasted, about 5 minutes. You will begin to smell a toasty aroma and they’ll make a bit of a popping noise. Remove the pan from the heat and carefully add the broth (it will splatter a bit). Return to the heat and bring to a gentle simmer. Cover and cook for 15 minutes. Turn off the heat and let sit another 5 minutes before you remove the lid. Using a fork, break up the millet and fluff it, add the oregano and 1/2 teaspoon salt, stir, and set aside to cool completely. Once the millet is cool, combine it with the arugula in a large bowl. Drizzle the olive oil and vinegar on top and gently toss to coat. Drain the desired amount of pickled onion and add to the salad along with the pine nuts and goat cheese, giving it another toss. Taste and add more salt, if necessary, and serve.