Recipes, Special Diets on June 22, 2013 by

Guest Post: Mediterranean Millet Salad

As of yesterday, summer has officially begun – so have you made your camping plans yet?

I’ve got a two-week camping road trip in Canada planned with stops in Whistler, Jasper, Yoho, and Mt. Revelstoke – and I just can’t wait to get on the road. In times where many of us have tightened our travel budgets, camping can be a great way to still take that big summer trip but cut both your lodging and food costs considerably.

With two weeks worth of camp cooking on the horizon, I like to keep things as interesting and as similar to the food we cook at home as possible. Typical camp dinners tend to involve meat or some kind of stick to your ribs chili. While both have their time and place, I’d always take a filling but lighter vegan or vegetarian alternative.

Millet is a great grain to cook fast meals with – which makes it a perfect grain for camping. When it’s cooked with a ratio of 1 cup millet to 2 cups water, you get a light and fluffy grain that can easily be tossed with other ingredients to make a grain salad. In this version, I combined a few ingredients that would be simple to bring with you on a camping trip. My favorite part is using the olive oil from the sun dried tomato jar to dress the salad because it passes along that great flavor to the rest of the ingredients.

Camp Kitchen Supplies for Millet Salad:

  • Two Burner Propane Stove
  • Medium Pot with Lid
  • Large Bowl
  • Spork (or a whisk if you want to be fancy)

Mediterranean Millet Salad

Mediterranean Millet Salad Ingredients


  • 1 cup Millet
  • 1 – 15 oz can Garbanzo Beans, drained
  • 1 – 5 oz jar of Sun-Dried Tomatoes in Olive Oil
  • 2.5 oz of fresh Spinach (half of a 5 oz container or 2 handfuls)
  • juice from one Lemon
  • Salt
  • Optional (for the non-vegans): about 2 Tbsp crumbled Feta Cheese


Bring 2 cups of water and a pinch of salt to a boil in a medium pot.

Add the millet and bring to a simmer.

Cover and cook for about 15-20 minutes or until all the water has been absorbed.

In a large bowl, combine the beans, sun-dried tomatoes along with half the olive oil from the jar, spinach, and lemon juice.

Add the cooked millet and toss all the ingredients to combine.

Makes 4 servings.

Adina Marguerite Pease is a travel and food writer, photographer, and explorer based out of Seattle, Washington. Having traveled through 6 countries, 18 states, and over 70 cities since going gluten free in 2009 – it’s become her passion to share her adventures and inspire others to go new places and try new things. You can find additional gluten free recipes and stories about her adventures on her blog, Gluten Free Travelette.



Claudette says:

This looks absolutely fantastic! I will have to try it for sure. My favorite use for millet, however, is still as a substitute for bulgur wheat or couscous in tabbouleh…

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