Millet & Quinoa Mediterranean Salad

I was inspired to come up with this simple and delicious salad after making another salad, Cucumber Millet Bean Salad With Feta. It's delicious and cooling - and low fat, too! The quinoa and beans add protein, making it a fantastic lunch dish. Pitted kalmatta olives would make a great addition!

• Ready In: 40 mins
• Serves: 3-4
• Yields: 5 cups

Ingredients

• 1⁄2 cup  millet
• 1  cup water
• 1⁄2 cup quinoa (red, white, or black)
• 3⁄4 cup water
• 1  English cucumber, diced
• 1  tomatoes, ripe, seeds squeezed out, diced
• 1  sweet pepper, seeded, diced
• 1⁄2 red onion, sliced thin
• 1  garlic clove, pressed
• 200  g feta cheese, diced
• 1 (10 ounce) can  large white beans, drained
• 1⁄4 teaspoon cayenne pepper (more, to taste)
• 2  teaspoons dried dill (sub basil or oregano, if preferred)
• 1⁄4 cup pine nuts
• 1  lemon, juice of (zest as well, if preferred)
• 1  tablespoon olive oil (optional)
•  fresh ground pepper, to taste

Directions

1. Bring millet and 1 cup water to boil, reduce heat, and simmer for five minutes; turn off heat, cover, and let sit for 10 minutes.
2. Bring quinoa and 3/4 cup water to boil, reduce heat, and simmer, covered, for 12-14 minutes; fluff.
3. Combine all ingredients and toss; chill. Enjoy!