Toasted Millet and Confetti Vegetable Salad With Sesame and Soy

Ingredients

• 3 tablespoons rice vinegar
• 1 tablespoon cold water
• 1 tablespoon soy sauce
• 1 teaspoon canola oil
• 1/2 teaspoon dark sesame oil
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon salt
• 1 garlic clove, minced
• 1 cup uncooked millet
• 2 cups water
• 1 cup diced carrot
• 1 cup chopped fresh cilantro
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped red bell pepper
• 1/2 cup thinly sliced green onion
• 1 tablespoon seeded minced jalapeno
• 3 tablespoons sesame seeds

Directions

1. 1

   To make the dressing, whisk together vinegar, 1 Tbsp water, 1 Tbsp soy sauce, the oils, ginger, salt and garlic.

2. 2

   Toast the millet for 5 minutes in a sauce pan. Add 2 c water, bring to a boil, cover, and simmer 20 minutes. Remove from heat, add the chopped carrots, and let sit 10 minutes, then fluff with a fork.

3. 3

   Toast the sesame seeds either in a small pan on the stove or in a toaster oven.

4. 4

   To the millet and carrots, add the cilantro, peppers, onions, and jalapenos, and toss with dressing.

5. 5

   Top each serving with a sprinkle of sesame seeds.