The Olympics are killing me.
I’m going to bed wayyyyyy too late and not doing anything else but watching every single thing I can. Water polo? Sure. All the track qualification runs? Yup. Other sports that I could care less about any other time in my life? I cannot miss anything. I did flip back and forth between the games and Love It or List It and Property Brothers this week, but still. NBC has kind of taken over my life the last week.
Besides the minimal garden work and weeding and somehow getting some food on the table…I can’t tear myself away from the tv.
Baking hasn’t really happened. I haven’t picked up my banjo all week. I’ve stepped away from the computer at night, trading in putting posts together and Facebook and Twitter to watch beach volleyball and diving. And I love it.
I should remember how much my life is taken over by the games every 2 years so I can go ahead and plan to have easy meals that don’t need much cooking.
That would give me more time to sit on my butt in the middle of the summer, watching other people work out. That makes sense, right?
Have you ever tried millet? I’m pretty sure it’s something that’s usually in bird seed, but it’s delicious! It takes about 20 minutes to cook and makes a great base for grain salads like this one – perfect for hot summer nights when you don’t want to be standing over a hot stove for very long.
Chickpea and Feta Millet Salad
Makes: 4-6 servings
- 1 tsp olive oil
- 1 and 1/2 cups millet
- 3 cups broth
- 1/2 red onion, diced
- 1 and 1/2 cups chickpeas, drained and rinsed
- 2 roasted tomatoes, chopped or sundried tomatoes, rehydrated and chopped
- 1/2 cup feta cheese, crumbled
- 1 clove garlic, minced
- 2 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- Heat 1 tsp oil in a saucepan over medium heat. Add the millet and stir, cooking and toasting in the oil for 2-3 minutes.
- Pour the broth into the pan with the millet and bring to a boil. Lower the heat and simmer, stirring every few minutes, until the broth has been absorbed and the millet is tender and puffed.
- Once the millet is cooked, fluff with a fork and dump into a large bowl.
- Mix the diced onion, chickpeas, feta, garlic, olive oil, salt, and pepper into the millet.
- Serve warm or room temperature.