Millet Bowl with Black Beans and Pico de Gallo

Millet is my favorite gluten-free grain! Try this Southwest version topped with black beans and pico de gallo

For the millet:
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, minced
1 jalapeno, stemmed, seeded and finely chopped
1 cup millet

For the beans:
1 tablespoon extra-virgin olive oil
1 medium onion, finely diced
4 garlic cloves, minced
1 jalapeno, stemmed, seeded and finely chopped
1 14-ounce can black beans, drained and rinsed
1 tablespoon red wine vinegar

For the pico de gallo:
10 ounces cherry tomatoes, quartered
1/2 cup finely chopped red onion
1/2 cup chopped cilantro
1 jalapeno, stemmed, seeded and finely chopped
Juice of 1 lime

Garnishes:
1 avocado, peeled and sliced
1/2 cup organic yogurt
Sliced green onion
Hot sauce

View the full recipe at An Avocado A Day →