Toasted Millet and Confetti Vegetable Salad With Sesame and Soy

• 3 tablespoons rice vinegar
• 1 tablespoon cold water
• 1 tablespoon soy sauce
• 1 teaspoon canola oil
• 12 teaspoon dark sesame oil
• 1 teaspoon grated fresh ginger
• 12 teaspoon salt
• 1 garlic clove, minced
• 1 cup uncooked millet
• 2 cups water
• 1 cup diced carrot
• 1 cup chopped fresh cilantro
• 12 cup finely chopped green bell pepper
• 12 cup finely chopped red bell pepper
• 12 cup thinly sliced green onion
• 1 tablespoon seeded minced jalapeno
• 3 tablespoons sesame seeds

1. To make the dressing, whisk together vinegar, 1 Tbsp water, 1 Tbsp soy sauce, the oils, ginger, salt and garlic.
2. Toast the millet for 5 minutes in a sauce pan.
3. Add 2 c water, bring to a boil, cover, and simmer 20 minutes.
4. Remove from heat, add the chopped carrots, and let sit 10 minutes, then fluff with a fork.
5. Toast the sesame seeds either in a small pan on the stove or in a toaster oven.
6. To the millet and carrots, add the cilantro, peppers, onions, and jalapenos, and toss with dressing.
7. Top each serving with a sprinkle of sesame seeds.

rice vinegar, cold water, soy sauce, canola oil, sesame oil, ginger, salt, garlic, millet, water, carrot, fresh cilantro, green bell pepper, red bell pepper, green onion, jalapeno, sesame seeds

Taken from www.food.com/recipe/toasted-millet-and-confetti-vegetable-salad-with-sesame-and-soy-286976 (may not work)