Greek Millet Salad

• 1 cup millet
• 3 cups stock chicken or vegetable, prefer low salt
• 1 each sweet yellow bell peppers dice into small cubes
• 1 each green bell peppers dice into small cubes
• 1 medium red onion dice into small cubes
• 1 pint cherry tomatoes halved, or 3 each roma tomates, diced
• 6 each greek olives thinly sliced, or more as needed
• 1/2 cup feta cheese crumbled
• 4 tablespoons olive oil, extra-virgin
• 2 tablespoons lemon juice fresh, or to taste
• 1/2 tablespoon dijon mustard or to taste
• 1 small garlic cloves minced, optional
• 1 x black pepper to taste

1. Toast the millet in a large nonstick skillet over medium heat until slightly golden and brown, 5 to 7 minutes.
2. Transfer the toasted millet into a pot with the broth.
3. Bring to a boil, reduce the heat to low and let simmer for about 35 minutes until the broth is absorbed.
4. Remove from the heat and fluff with a fork.
5. While the millet is cooking, add all the dressing ingredients into a small bowl, and whisk until well blended.
6. Mix together all the cubed vegetables, tomatoes, olives and feta cheese in a large bowl.
7. Add the cooked millet, pour in the dressing, and gently stir until well combined.
8. Serve warm, at room temperature or chilled.
9. The salad can be made in advance and let chill in the frige for a few hours.

millet, chicken, sweet yellow bell peppers, green bell peppers, red onion, tomatoes, greek olives, feta cheese, olive oil, lemon juice fresh, garlic, black pepper

Taken from recipeland.com/recipe/v/greek-millet-salad-52650 (may not work)