Millet "Burrito" Bowl

Preparation Bring a large pot of salted water to a boil over high heat. Add the millet and cook until the millet is tender, about 20 minutes. Drain and rinse under cool water, shaking out as much water as possible. Transfer the millet to a large bowl and toss with 1 tablespoon of the olive oil. Add the cumin seeds to a small dry skillet set over medium heat. Toast 3 to 5 minutes, shaking the pan regularly, until you smell a nutty aroma and hear some gratifying crackling and popping. Remove from skillet quickly to avoid burning. Transfer to a spice grinder or mortar and pestle to gently crush, or tip out onto a cutting board and use a heavy-bottomed pot to do the same. In a small bowl, combine the cumin, lime juice, coriander, 1 teaspoon salt, and pepper to taste. Whisk in the remaining 3 tablespoons olive oil. Add the pinto beans, radishes, scallions, and arugula to the bowl with the millet. Drizzle in the dressing and toss with a fork to combine. Sprinkle with the cheese and pumpkin seeds and serve with a lime wedge, plus salsa and sour cream on the side, if desired. TipAdd even more protein by stirring in shredded cooked chicken or salmon, or a dose of healthy fat with chopped avocado. From The Happy Cook: 125 Recipes for Eating Every Day Like It's the Weekend © 2016 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.

Preparation Bring a large pot of salted water to a boil over high heat. Add the millet and cook until the millet is tender, about 20 minutes. Drain and rinse under cool water, shaking out as much water as possible. Transfer the millet to a large bowl and toss with 1 tablespoon of the olive oil. Add the cumin seeds to a small dry skillet set over medium heat. Toast 3 to 5 minutes, shaking the pan regularly, until you smell a nutty aroma and hear some gratifying crackling and popping. Remove from skillet quickly to avoid burning. Transfer to a spice grinder or mortar and pestle to gently crush, or tip out onto a cutting board and use a heavy-bottomed pot to do the same. In a small bowl, combine the cumin, lime juice, coriander, 1 teaspoon salt, and pepper to taste. Whisk in the remaining 3 tablespoons olive oil. Add the pinto beans, radishes, scallions, and arugula to the bowl with the millet. Drizzle in the dressing and toss with a fork to combine. Sprinkle with the cheese and pumpkin seeds and serve with a lime wedge, plus salsa and sour cream on the side, if desired. TipAdd even more protein by stirring in shredded cooked chicken or salmon, or a dose of healthy fat with chopped avocado. From The Happy Cook: 125 Recipes for Eating Every Day Like It's the Weekend © 2016 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.