Gluten Free Pomegranate & Mint Sardine Millet Bowl with Radish

Total time50 min

Prep time20 min

Cook time25 min

Gluten Free Pomegranate & Mint Sardine Millet Bowl with Radish

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Ingredients

4 servings

For the millet

1 ½ cups millet
Ingredient note
Millet is naturally gluten free, but it is often grown, milled or packed alongside wheat. Look for a package labeled gluten free or ideally certified gluten free.
3 cups water
½ tsp fine sea salt

For the sardines

2 cans (4.375 oz each) sardines in olive oil
Matiz Gallego Sardines in Olive Oil - 4.2 Oz Roland Sardines, In Olive Oil, Skinless & Boneless 4.4 Oz Sea Tales Sardines in Olive Oil, 4.2 oz Palacio De Oriente Sardines In Olive Oil 4.25 Oz
Nixe by Lidl Skinless Boneless Sardines In Olive Oil, 4.4 oz
See all
1 tbsp extra virgin olive oil
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp smoked paprika
¼ tsp black pepper

For the lemon-tahini dressing

3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 ½ lemons)
2 tbsp extra virgin olive oil
2–3 tbsp water
¼ tsp fine sea salt

For the bowl

1 cup pomegranate arils (from 1 medium pomegranate)
6 radishes, thinly sliced
½ english cucumber, diced
½ cup fresh mint leaves, roughly torn
2 tbsp pumpkin seeds (pepitas), dry-roasted

For serving

lemon wedges, for serving (optional)

Instructions

1
Combine the rinsed millet, 3 cups water, and ½ tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 18–20 minutes, until the water is fully absorbed and the millet is tender and fluffy.
2
Remove the saucepan from the heat and let the millet rest, covered, for 5 minutes, then fluff with a fork.

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