Mediterranean millet salad
1 cup millet
2 1/4 cups filtered water
1/4 tsp Celtic sea salt
4 tbsp. extra virgin olive oil (divided)
1/2 cup pignoli (pine nuts)
tbsp fresh lemon juice
1 tbsp balsamic vinegar
2 cloves garlic, minced
2/3 cup sundried tomatoes in oil, sliced
1/3 cup pitted kalamata olives, sliced
1/2 cup fresh parsley, chopped finely
Celtic salt and black pepper to taste
Place dry millet in a skillet and toast for 10 minutes, stirring so as not to let it burn. Transfer hot millet to a fine mesh colander to rinse thoroughly with cool water before adding to a saucepan with water, 1/4 tsp salt and 1 tbsp oil. Bring to a boil, then allow to simmer, covered, for 25-30 minutes. Remove from heat and allow to stand, covered for 5 minutes. Fluff with fork. Set aside.
To make dressing, whisk together remaining oil, lemon juice, balsamic vinegar, and salt and pepper to taste.
Dry roast pignoli in skillet for 5 minutes or until fragrant, and add to millet. Add tomatoes, olives, parsley and dressing, tossing gently to combine. Season to taste. Serve warm.