Veggie Millet Salad

Veggie Millet Salad

Ingredients

3/4 cup millet

1/4 cup amaranth

3 1/4 cups water

2-3 tablespoons tamari

1 cup sugar snap peas

1 cup broccoli slaw mix (shredded broccoli stems and carrots)

1 small bulb fennel plus as much of the stems as you can use without them being tough

3/4 cup sliced jerusalem artichoke

1 cup alfafa sprouts

8 radishes

1 avocado

2 large cloves garlic

10 pecans, chopped

4 oz goat gouda cheese, sliced into small chunks

about 3 tablespons olive oil

about 1 1/2 tablespons apple cider vinegar (bragg's)

about 1 teaspoon nutrional yeast or to taste

1 big pinch celtic sea salt

Instructions

Place the millet, amaranth, and water into a medium sized pot. Cover and bring to a boil, then reduce heat and simmer about 20 minutes until water is absorbed. Stir in the tamari to taste until it tastes good. Chop the fennel and jerusalem artihoke into bite sized chunks and put in a large bowl. Chop off the ends of the snap peas and add those, slice the radishes and add them, cut the avocado into halves and scoop out bite sized chunks of and add, mince the garlic and add, add the broccoli slaw, alfalfa sprouts, pecans and cheese, add the olive oil, vinegar, yeast, and salt, and toss. Add all of the millet mixture and stir it all up. Mange! YUM! This came out really good