To prepare dressing, combine the first 8 ingredients in a small bowl.
To prepare salad, heat a medium saucepan over medium-high heat. Add millet to pan; cook 5 minutes or until golden, stirring often. Add 2 cups water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Cool completely.
Heat a small saucepan over medium-high heat. Add nuts; cook 3 minutes or until lightly toasted, stirring occasionally. Add 1 tablespoon soy sauce; cook 30 seconds, stirring constantly.
Cook carrot in boiling water 3 minutes or until tender. Drain; rinse with cold water. Drain. Combine millet, carrot, cilantro, bell peppers, onions, and jalapeño in a large bowl. Drizzle dressing over the millet mixture; toss well. Top with walnuts.
This was just ok. I was intrigued by the combination of ingredients, and I've never cooked millet before in this way, but the result was lackluster. I did use dried cilantro as I wasn't sure about wasting a whole cup of the fresh stuff on a new recipe, and I omitted the jalapeno as I don't care for it. I also thought walnuts was an odd choice so I used cashews to stick with the Asian theme. I ate some immediately after making it, so it might be better after the flavors have melded.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.