Toasted Millet and Confetti Vegetable Salad with Sesame and Soy Dressing

Ingredients

• Dressing:
• 3 tablespoons rice vinegar
• 1 tablespoon cold water
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon canola oil
• 1/2 teaspoon dark sesame oil
• 1 teaspoon grated peeled fresh ginger
• 1/2 teaspoon salt
• 1 garlic clove, minced
• Salad:
• 1 cup uncooked millet
• 2 cups water
• 3 tablespoons chopped walnuts
• 1 tablespoon low-sodium soy sauce
• 1 cup diced carrot
• 1 cup chopped fresh cilantro
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped green bell pepper
• 1/2 cup thinly sliced green onions
• 1 tablespoon finely chopped seeded jalapeño pepper

Preparation

1. To prepare dressing, combine the first 8 ingredients in a small bowl.
2. 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.
3. 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.
4. 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.