Millet, Avocado, and Corn Salad

Millet is known as being the grain of the poor.  Able to grow in dry and infertile soil, millet is incredibly popular in highly impoverished or populated countries.  Don't let that deter you, though.  Here are just some of the benefits of this humble grain and its comparison to another popular grain, quinoa:

1) Gluten-Free
2) Lower in fat than quinoa
3) Cholesterol-Free (as any grain is)
4) Lower sodium than quinoa
5) Same protein value as quinoa
6) Higher in carbs than quiona
7) Equal in calories per unit of weight as quinoa
8) Half the price of quinoa!!!

The price of of millet is what's particularly appealing to me (look for it in the bulk bins of your local health food store for the best value).  As a certified health nut, I love to eat fresh and organic.  I choose to invest in my health and what I put into my body as I know that, in return, I have more energy, look better, feel better, and will have to spend less on doctor fees and medication in the long run.  However, eating healthy can be expensive so when I like to save where I can. 

This millet salad is hearty and satisfying and can be served as a meal or side dish. 

Millet, Avocado, and Corn Salad

Ingredients:
-1 cup millet
-2 cups water
-3 avocados, cubed
-1 ear fresh corn off cob
-1/2 large red onion, chopped
-1 handful cilantro, chopped
-1 tsp black pepper
-2 tsp sea salt

Instructions:
Cook millet either on stove or in your rice cooker.  I used a rice cooker on the "white rice" setting with two parts water to one part millet.  Follow instructions that come with your rice cooker.  Allow millet to cool, add all remaining ingredients, and stir gently.  Chill and serve!  I would recommend adding the avocado right before serving the salad so that it doesn't oxidize and turn brown. 

Enjoy!