Millet Salad with Sweet Corn and Avocado

• 1 cup uncooked millet, rinsed and drained
• 4 cups water
• 1 teaspoon sea salt, divided
• 4 cups fresh corn kernels (about 8 ears)
• 1/3 cup chopped fresh cilantro
• 1/3 cup fresh lime juice
• 2 tablespoons chopped green onions 
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons ground cumin
• 3 to 4 jalapeño peppers, seeded and finely chopped
• 4 cups chopped tomato 
• 1 diced peeled avocado

Heat a large nonstick skillet over medium heat. Add millet; cook 10 minutes or until fragrant and toasted, stirring frequently. 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. Remove millet mixture from pan, and cool to room temperature.

Combine 1/2 teaspoon salt, cilantro, and next 5 ingredients (cilantro through jalapeño). Add cilantro mixture to millet mixture, tossing to combine. Gently stir in tomato and avocado. Cover and chill 30 minutes.

Serves 8 (1 1/4 c.); 242 calories.

VERDICT:  When I made this, it turned out more like a porridge than a grain salad.  It tasted good, but was a little smushy.  Recipe notes that if you are making the salad ahead, leave out the avocado until serving.  Toss.