Millet Salad with Sweet Corn and Avocado

Directions

1. 1
   Heat a large nonstick skillet over medium heat.
2. 2
   Add millet; cook 10 minutes or until fragrant and toasted, stirring frequently.
3. 3
   Add water and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until water is almost absorbed. Stir in corn kernels; cook, covered, 5 minutes.
4. 4
   Remove millet mixture from pan, and cool to room temperature.
5. 5
   Combine 1/2 teaspoon salt, cilantro, and next 5 ingredients (cilantro through jalapeo).
6. 6
   Add cilantro mixture to millet mixture, tossing to combine. Gently stir in tomato and avocado. Cover and chill 30 minutes.