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Asparagus Caprese Millet Salad

Millet is a gluten free grain that can be easily substituted for pasta in many recipes. It adds a whole grain twist to this light summer salad!

Serves: 8 (Serving = 3/4 cup)

Ingredients

• 1 1/2 cups water
• 1/2 cup uncooked millet
• 24 spears of asparagus, grilled and cut into 1 ½” pieces
• 2 cups cherry tomatoes, quartered
• 2 cups cucumbers, diced
• 1 ½ cups Vidalia onion, diced
• 2/3 cups fresh basil, chopped
• 1 cup fresh mozzarella cheese, cubed
• 1 Tablespoon garlic, minced
• 3 Tablespoons extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

1. Bring water to a boil in a medium saucepan.  Add millet and simmer for about 20 minutes or until all the liquid is absorbed and millet is fluffy.  
2. In a large bowl, combine millet with remaining ingredients and toss until well mixed.
3. Refrigerate for 1 hour before serving.