Colorado Millet “Chopped” Salad

Chef Jason K. Morse, CEC  |  Ace Hardware Grill Expert  |  Owner, 5280 Culinary

Serves 4 people | Prep time: 15 Minutes | Cook time: 30 Minutes – 10 minutes rest/cooling time


  • 1 cup millet, Hulled
  • 2 cup water or vegetable stock
  • 1 cup cucumber, washed and diced medium
  • 1 cup grape tomatoes, washed and halved
  • 1 ½ cup mini peppers, washed and cut into rings
  • ½ cup olive tapenade
  • 1 cup fresh mozzarella, pearls
  • ½ cup vinaigrette dressing, lemon or choice of flavors
  • ½ cup pistachios, roasted/salted rough chopped
  • ¼ cup Italian parsley, rough chopped


  1. Wash all tools prior to use
  2. Clean and sanitize all cutting boards and prep surfaces prior to use
  3. Read all manufacturer’s instructions before using grills, ranges, ovens and any cooking tools
  4. Heat a sauté pan over medium heat
  5. Add 1 cup of dried millet and lightly toast millet until you start to smell nuttiness and hear “crackling”
  6. Remove from heat, continue to stir for 2 minutes or until “crackling” stops
  7. Return to heat and add water / stock
  8. Cook for approx. 10-15 minutes or until tender like cous cous
  9. Remove from the heat and hot burner, carefully fluff with fork
  10. Cover with foil and allow to steam for 10 minutes
  11. Remove foil and fluff with fork
  12. Place onto cooking sheet pan in a shallow layer
  13. Cool in the fridge for 10 minutes or until chilled
  14. Place chilled millet into a large mixing bowl
  15. Add the cucumbers, tomatoes, peppers, olive tapenade and mozzarella
  16. Drizzle dressing over this mixture and lightly mix to combine
    *** Dressing notes: Salad should not be tossed until right before eating or millet will absorb dressing and get gummy
  17. Divide into 4 bowls and garnish with pistachios and chopped parsley

*** If Desired drizzle each salad with another 1 tbsp of dressing


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