Millet Tabbouleh - Christina Cooks

Ingredients

• Makes 3-4 servings
• 1 cup millet, rinsed well
• 2 cups spring or filtered well
• 1 teaspoon sea salt
• 8-10 cherry tomatoes, coarsely chopped
• 5-6 sprigs fresh mint, coarsely chopped
• 1 bunch fresh flatleaf parsley, stems removed, coarsely chopped
• ½ red onion, fine dice
• 1/3 cup pine nuts
• juice of 2 fresh limes
• 3 tablespoons extra virgin olive oil