Step 1

Add the rinsed millet to a dry pot. Over medium heat, toast for 1 to 2 minutes. Stir, add water, olive oil and salt and bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Remove from the heat and let sit, covered, for 10 more minutes. Stir in the garlic, fluff with a fork and set aside to cool.

Step 2

In a large bowl, combine the cooked millet with the cherries, scallions, cucumber, parsley, and mint and toss.

Step 3

Add the olive oil, lemon juice, 1 tablespoon of the white wine vinegar, salt and pepper and stir again. Taste and adjust seasonings, adding additional vinegar for more pop, or more salt and pepper if desired.

Step 4

Serve or store in an airtight container in the fridge for up to 2 days.

Step 5

Add the rinsed millet to a dry pot. Over medium heat, toast for 1 to 2 minutes. Stir, add water, olive oil and salt and bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Remove from the heat and let sit, covered, for 10 more minutes. Stir in the garlic, fluff with a fork and set aside to cool.

Step 6

In a large bowl, combine the cooked millet with the cherries, scallions, cucumber, parsley, and mint and toss.

Step 7

Add the olive oil, lemon juice, 1 tablespoon of the white wine vinegar, salt and pepper and stir again. Taste and adjust seasonings, adding additional vinegar for more pop, or more salt and pepper if desired.

Step 8

Serve or store in an airtight container in the fridge for up to 2 days.