1 cup millet
2 cups water
1 1/2 cups small tomatoes, cut in small dice
1/2 English cucumber, cone #3
1/2 medium red onion, cone #2
several radishes, diced or 1 watermelon radish cone #2
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1 clove garlic, crushed or finely minced
juice of 1 lemon (more if necessary) zest
1/2 cup extra virgin olive oil
sea salt and fresh cracked pepper to taste
Toast the millet in a dry saucepan for a few minutes. Heat, stirring, until you start to smell the nutty aroma. Add in the water and bring to a high simmer with the lid ajar. Cover, lower the heat to low, and let simmer for 15-20 minutes. Check at 15 minutes, if the water has been absorbed, turn off the heat, leave the cover on, and let sit for 10 minutes, Fluff the millet and transfer to a bowl to cool. Break up any clumps with your finger tips. When the millet has cooled, add the vegetables and herbs. Mix the garlic, lemon juice, olive oil, salt and pepper. Add to the salad, tossing well.
Notes:
If you can't find millet, substitute quinoa.
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