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Simmer millet in 400 ml of salted water for 7-10 minutes and leave covered to soak for 10 minutes. Let cool and fluff it with a fork.
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Heat olive oil in a pan and fry leeks for a couple of minutes. Add the pine nuts and roast some more minutes. Add the mushrooms and cook for 2-3 minutes. Keep aside.
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Cook edamame or peas in salted water until tender and drain.
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For the dressing, mix all ingredients.
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Place millet, vegetables and all other ingredients in a bowl and drizzle with the dressing. Mix thoroughly and garnish with fresh cilantro leaves.