Lemon Herb Millet Salad

1. Soak millet in filtered water overnight. The next day, drain millet and rinse well.

2. Bring broth or water to a boil. Add millet, sea salt, and cumin. Stir a couple of times, then reduce the heat.

3. Cover and cook, undisturbed, until millet is soft and broth has been absorbed, for about 30 minutes.

4. Finely chop the green onions, parsley, and basil. Juice and zest the lemon. In a small pan, dry toast the pine nuts until golden.

5. When millet is cooked, fluff it with a fork and transfer to a serving bowl.

6. Mix in green onions, parsley, basil, lemon zest, lemon juice, olive oil, and black pepper, to taste.

7. Serve immediately topped with toasted pine nuts.