Photo: Randy Mayor; Styling: Claire Spollen
Hands-on Time
30 Mins
Total Time
40 Mins
Serves 8 (serving size: 3/4 cup)

How to Make It

Heat 1 1/2 teaspoons olive oil in a saucepan over medium heat. Add onion; sauté 3 minutes. Add millet and garlic to pan; cook 2 minutes. Stir in chicken stock, water, and 1/2 teaspoon kosher salt; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Combine 2 1/2 tablespoons olive oil, 1/4 teaspoon kosher salt, cilantro, lime juice, honey, cumin, and black pepper in a bowl. Add millet mixture, chopped red bell pepper, avocado, and black beans; toss to coat. Sprinkle with feta.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

daneanp's Review

August 06, 2014
I made this with couscous and took it to a potluck. It is tasty but lacked a 'wow' factor. A better quality feta next time, and maybe a bit of crushed red pepper.

sukeedog's Review

July 24, 2014
Very tasty and simple to prepare. I think this would work well with other grains, too (quinoa, couscous, brown rice, etc). Leftovers were just as good cold for lunch the next day.