Cranberry Mango Millet Salad
Recipe type: Gluten free, Dairy free, Sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 6 entree sized servings
This salad combines millet and quinoa for slightly higher protein content. Lighten up your lunch with this mango, dried cranberries, and spinach salad topped with a sweet lemon poppy seed dressing. So delicious!
  • 1 cup raw millet
  • ½ cup raw quinoa
  • 3 cup water
  • 1 cups fresh spinach, chopped
  • 1 mango, cubed
  • ½ cup slivered almonds
  • ½ cup unsweetened dried cranberries
  • ¼ cup yellow onions, diced
Lemon poppy seed dressing
  1. Place millet and quinoa in a strainer and rinse in cold water for a couple of seconds. Place rinsed grains in a medium sized saucepan and combine with water. Cover and bring to a boil. Once boiling, reduce heat to simmer and allow to cook for 10-15 minutes, or until water has absorbed. Remove from heat and allow to sit with the lid on for 10 minutes before removing and allowing to cool.
  2. Meanwhile, combine remaining salad ingredients in a large bowl. Add lukewarm or chilled grains. Stir to combine.
  3. In a small bowl, mix together lemon poppy seed dressing ingredients before pouring over the salad. Serve at room temperature or cold.
Recipe by Healthful Pursuit at