Tomato, Basil and Millet Salad

• 1 cup millet uncooked, rinsed and drained
• 3 cups stock vegetable or chicken
• 15 ounces chickpeas (garbanzo beans) 1 can, rinsed and drained
• 1 cup scallions, spring or green onions chopped
• 13 cup basil thinly sliced
• 3 1/2 tablespoons olive oil, extra-virgin
• 2 1/2 tablespoons balsamic vinegar
• 1 x salt and black pepper to taste
• 1 pint cherry tomatoes halved
• 6 large lettuce leaves

1. Toast millet in a large skillet over medium heat, stirring frequently, until fragrant and just golden brown, 3 to 5 minutes.
2. Remove skillet from heat and slowly pour in broth.
3. Return to heat and bring to a boil over medium high heat.
4. Reduce heat to medium low, cover and simmer until liquid is absorbed and millet is cooked and tender, 25 to 30 minutes.
5. Remove from the heat and set aside to allow to stand, covered, for another 5 minutes.
6. Transfer millet to a large bowl, fluff with a fork and set aside to let cool.
7. Stir in chickpeas, green onions and basil, toss gently and set aside.
8. In a small bowl, add oil, vinegar, salt and pepper, and whisk until well mixed.
9. Then pour dressing over millet mixture and toss to evenly coat.
10. Stir in tomatoes, then arrange salad over lettuce leaves.
11. Serve.

millet, vegetable, chickpeas, scallions, basil, olive oil, balsamic vinegar, salt, tomatoes, lettuce leaves

Taken from recipeland.com/recipe/v/tomato-basil-millet-salad-51714 (may not work)