These pesto white bean bowls are made with whole grains, white beans, and vegetables. The grain bowls are topped with vegan pesto. They’re brimming with nutrients, colorful, and bursting with the flavors of summer!
Happy Monday, all! I hope you had lovely weekends. I’m passing through NYC on my way to the west coast for a few nights; my mom and I are taking a girls’ trip to San Francisco. It’s a place that has special meaning to my mom, and I had a wonderful time there on my last visit, so I look forward to returning! Of course, I’ll be sharing eats and highlights on the blog and on Instagram. But for now, a recipe that I prepared last week, and loved: millet pesto summer salad.
I think my current love affair with millet began with my millet tabouli. This recipe is very similar, but it’s even more of a summer produce smorgasbord: I added roasted zucchini and eggplant to the tomato, and I used fresh, farmer’s market pesto to brighten everything up, and add some healthy fat and richness.
Millet holds up well to creamy dressings or vinaigrettes, the addition of roast vegetables, or being cooked along with another grain. Remember when I discovered that amaranth and quinoa cook up really well together? Same idea: millet and kasha, millet and quinoa, and millet and rice are all great combinations.
If you don’t have eggplant or zucchini, you can use other roasted vegetables that you love. The pesto can also be swapped for a dressing of choice. This is an adaptable, easygoing meal.
I love quinoa salads in the summer (here’s a favorite lunchtime recipe) but I’m finding more and more that millet is capturing my whole grain affections. I hope you enjoy this meal as much as I did.
For the rest of the week, there will be some travel posts, mixed in with some other goodies–like the raw granola recipe I’m extremely jazzed about. So, I’ll see you back here soon!