In addition, it is high in protein. I decided to try this is a salad type recipe since it was a pretty warm day outside. What I found is this recipe stored well for me and there were plenty of leftovers for lunch the next day too.
Cook the millet according to the directions and set aside. In a fry pan, add olive oil and lightly sauté
the ginger, garlic for 2-3 minutes. Add corn and green onions and saute for 3 minutes longer.
In a medium size bowl, mix lime juice, cilantro, basil, sea salt and pepper together. Add millet, and items sauteed in the frying pan. Add avocado, tomatoes and feta cheese. Gently toss to mix all ingredients. Serve.