Millet Tabbouleh

Ingredients
1 cup millet 
2 cups filtered water
1 tsp sea salt
1/3 cup extra virgin olive oil

2 T. Lemon Coastal Oil
juice of one lemon avocado oil
1 large garlic clove, crushed
1 1/2 cups roma tomatoes, diced small (3-4 romas)
1 1/2 cups English cucumber, cone #3 (1 cuke)
3 green onions, sliced finely

1 tsp cumin

1 cup, chopped nuts or sprouted sunflower seeds

1 1/2 cups fresh parsley, chopped small
3/4 cups fresh mint, chopped small
1/2 tsp sea salt flakes

Directions
In 3 qt  saladmaster pan add water and millet, bring to boil, leave lid ajar for 8 mins then place lid on and then reduce heat to low, simmering with lid on for 10-15 mins. Remove from heat, and fluff with fork and allow cooling. Texture should be firm but not crunchy and neither mushy. Combine olive oil, lemon juice and crushed garlic and allow to stand. Meanwhile chop veggies as per above descriptions with saldmaster machine and place in a large bowl. Add millet when it is completely cool and then pour dressing over mixture and toss well seasoning with sea salt to taste. Garnish with parsley or mint and serve at room temp or chilled. Flavors’ will become more pronounced after resting.