Millet "Burrito" Bowl

Ingredients

• Kosher salt
• 1 1/2 cups millet
• 4 tablespoons extra-virgin olive oil
• 2 teaspoons whole cumin seeds
• 1/4 cup fresh lime juice (3 to 4 limes)
• plus 1 lime cut into wedges for serving
• 3/4 teaspoon ground coriander
• Freshly cracked black pepper
• 1 (15-ounce) can pinto or black beans
• drained and rinsed
• 4 radishes
• halved and thinly sliced
• 4 scallions
• finely chopped
• 4 cups baby arugula or torn arugula
• 3/4 cup crumbled Cotija
• feta
• or goat cheese
• 1/4 cup roasted and salted pumpkin seeds (pepitas)
• Salsa and sour cream for serving (optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil over high heat.

2. 2

   Add the millet and cook until the millet is tender, about 20 minutes.

3. 3

   Drain and rinse under cool water, shaking out as much water as possible.

4. 4

   Transfer the millet to a large bowl and toss with 1 tablespoon of the olive oil.

5. 5

   Add the cumin seeds to a small dry skillet set over medium heat.

6. 6

   Toast 3 to 5 minutes, shaking the pan regularly, until you smell a nutty aroma and hear some gratifying crackling and popping.

7. 7

   Remove from skillet quickly to avoid burning.

8. 8

   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.

9. 9

   In a small bowl, combine the cumin, lime juice, coriander, 1 teaspoon salt, and pepper to taste.

10. 10

    Whisk in the remaining 3 tablespoons olive oil.

11. 11

    Add the pinto beans, radishes, scallions, and arugula to the bowl with the millet.

12. 12

    Drizzle in the dressing and toss with a fork to combine.

13. 13

    Sprinkle with the cheese and pumpkin seeds and serve with a lime wedge, plus salsa and sour cream on the side, if desired.