Herby Mediterranean Millet Salad

I usually use millet in place of oats when I’m making a cozy morning porridge (especially when I’m getting a little tired of oats), but it’s surprisingly great in salads too. Here, it becomes the base of a bright and hearty bowl tossed with peppery arugula, briny olives, roasted red peppers, and fresh herbs, perfect as a light main or a vibrant side for gatherings. I like to cook the millet just a touch longer than you might think so it stays tender even after it cools. It also holds up well in the fridge, making this a lovely meal prep option. If you can, wait to add the arugula until right before serving so it stays fresh and perky.