Moroccan Millet Salad
[Vegan]

For the Salad:

• 1 cup dry millet
• 1/2 cup dry brown or green lentils
• 1/4 cup dried apricots chopped
• 1/4 cup dried mulberries or raisins
• 1 cup fresh parsley chopped

For the Vinaigrette:

• 3 tablespoons cold pressed extra virgin olive oil
• 1/4 cup / 60ml lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 2 teaspoons pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground cloves

Optional Add-Ins:

• Walnuts
• Fresh herbs: flat-leaf parsley cilantro basil
• Sprouts