Millet Bowl With Black Beans And Vegetables

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Whole Living


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1/4 cup millet

One 15-ounce can black beans, drained and rinsed

2 tablespoons minced fresh ginger

Kosher salt

1 cup water

4 shiitake mushrooms (2 ounces), sliced 1/4 inch thick

1 medium carrot, peeled and cut into 1/4-inch-thick rounds

2 baby bok choy, halved

1/2 cup shredded red cabbage

1 scallion, thinly sliced

Freshly ground black pepper

2 tablespoons toasted sunflower seeds

3 tablespoons extra-virgin olive oil

3 tablespoons apple-cider vinegar

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