- 1 cup adzuki beans
- 1 bay leaf
- 3-4 thyme sprigs
- 1 onion, peeled and quartered
- 1 cup millet
- 1 tbsp extra-virgin olive oil
- ¼ cup finely chopped parsley
- 2 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- Sea salt and ground black pepper
Cover the beans with cold water and bring to a boil with the bay leaf, thyme and onion, cook until the beans are tender, drain and set aside.
Meanwhile heat the olive oil in a medium saucepan, add the millet and toast it for 3-4 minutes stirring constantly, add 2 cups of water, turn the heat down to low and cook until all the liquid is absorbed, fluff the millet with a fork and let it cool for a few minutes.
While the beans and the millet are still warm, combine them in a large bowl, in another bowl make the dressing by mixing the olive oil, apple cider vinegar, sea salt and black pepper, add the dressing to the millet mixture. Add the finely chopped parsley and pour the dressing over the salad, mix well and serve at room temperature or cold.