Bright, zesty, and packed with plant-based goodness, this grain salad is the kind of dish that disappears fast at a potluck or makes for a seriously satisfying weekday lunch. Fluffy millet forms the base — rinsed, simmered until tender, and cooled before it meets a lineup of crisp cucumber, juicy cherry tomatoes, hearty chickpeas, and creamy avocado. The dressing is where things really come alive: fresh lime juice and zest, cumin, turmeric, and a whisper of cayenne all whisked together into something tangy, warm, and just a little bold. Every ingredient here is straightforward and whole, so there's no need to scan labels or stress about hidden nut-based add-ins sneaking into your bowl. Cilantro lovers will be especially happy — a full cup of fresh leaves gets folded right in, giving the whole salad an herby, garden-fresh lift. It comes together in one big mixing bowl with minimal fuss, and the flavors only deepen if you let it sit in the fridge for a bit. Whether you serve it right away or pack it for tomorrow, this one earns a permanent spot in the rotation.
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Rinse the millet in a fine-mesh strainer under cold running water until the water runs clear, about 30 seconds. Transfer to a medium saucepan with 2 cups water and 1/4 tsp salt. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook until the water is fully absorbed and the millet is tender and fluffy, about 18 minutes.
Remove the saucepan from the heat and let the millet rest, covered, for 5 minutes, then uncover and fluff with a fork. Spread the millet onto a large mixing bowl or sheet pan and let it cool for at least 10 minutes until no longer steaming.
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