When I was pregnant with my son, all I wanted in life was Mexican food. Every. Single. Day. It may be true what they say about boy-driven cravings—it’s all about the frat food. This was a dish I came up with to satisfy some of those cravings in a mindful way, rather than constantly caving to my ultimate weakness: chips and salsa (which I would happily have eaten for breakfast, lunch, and dinner). The millet is hearty and filling, and the beans provide a good amount of protein and fiber, which helped keep me full...especially useful because I always seemed to be hungry. I love to throw the peppery arugula and radishes in this mix because they lighten it up a bit and give good crunch. The dressing is bright and tangy, with lots of lime and toasted cumin. If you go for the extras, a ladle of salsa and little dollop of sour cream at the end makes it all very messy, but very, very delicious.
Add even more protein by stirring in shredded cooked chicken or salmon, or a dose of healthy fat with chopped avocado.
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