Three-Grain Grilled Vegetable and Feta Salad

Ingredients

vegetable broth

8 cup

water

8 cup

olive oil

12 tbsp

sea salt

2 tsp

millet

2 cup

quinoa

2 cup

sorghum

2 cup

red peppers

8

onion

4

sweet corn

8 ear

butter softened

8 tbsp

black pepper

2 tsp

smoked paprika

8 tsp

feta crumbled

16 oz

cilantro minced

1 cup

lime juice

8 tbsp

honey

8 tsp

lime wedges

for serving

Method

1. 01Bring vegetable broth, water, olive oil, and sea salt to a boil in a pot.5 min
2. 02Stir in sorghum, reduce heat to low, cover, and cook 30 minutes.
3. 03Stir in quinoa and millet, cover, and cook 15 minutes until water is mostly absorbed.
4. 04If grains are still chewy, add 1/4 cup water and cook 1-2 minutes, repeating until grains are almost tender with slight moisture remaining.
5. 05Remove from heat, cover, and rest 10 minutes.10 min
6. 06Light grill to medium-low heat. Cut pepper and onion into 1/4 inch slices. Shuck corn and remove silk.5 min
7. 07Rub each corn ear with 1 tablespoon butter and sprinkle with black pepper and smoked paprika.
8. 08Grill vegetables, turning occasionally, until charred on all sides. Cool corn slightly and remove kernels from cob.12 min
9. 09In a large bowl, combine cooked grains, grilled vegetables, feta, and cilantro.
10. 10Whisk olive oil, lime juice, sea salt, black pepper, and honey. Pour over salad and toss until coated.
11. 11Serve with lime wedges.