Whole Millets Salad

Rinse millet under cold water using a fine mesh strainer.

In a medium saucepan, bring water or vegetable broth to a boil.

Add the rinsed millet to the boiling water, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the millet is tender and the water is absorbed.
Remove from heat and let it sit, covered, for another 10 minutes. Fluff with a fork and let it cool.

Prepare the Dressing:

In a small bowl, combine the juice of 1 mandarin orange.

Add olive oil, honey or maple syrup and Dijon mustard.

Whisk together until well combined. Season with salt and pepper to taste.

In a large mixing bowl, combine the cooked and cooled millet, chopped red onion, halved cherry tomatoes, chopped spinach, and mandarin orange segments.
Pour the mandarin dressing over the salad and toss gently to combine.

Taste the salad and adjust the seasoning with salt and pepper as needed.
Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.

Tips: You can add other vegetables like cucumber, bell peppers, or avocado for extra flavor and nutrition. For added texture and protein, add some toasted nuts or seeds, such as almonds, sunflower seeds, or pumpkin seeds.

This salad can be made ahead of time and stored in the refrigerator for up to 2 days.