It's best to make the millet early, so it has time to cool. Rinse well and drain one cup of millet. Add it to your pressure cooker, top with two cups of water, close the lid, and pressure cook for 8 minutes.
Mix the cold millet with the rest of the ingredients and season, adjusting salt, pepper, lemon, and olive oil to your taste. I love to sprinkle some sea salt flakes on top.
If available, try adding pomegranate arils to this salad. Not only do you add some color and a refreshing sweet and sour taste, but pomegranates are a nutritional powerhouse.