Curried Millet Salad (vegan)

This recipe can be also used with bulgar wheat or cous cous.

3 c. Millet (cooked, use more if you wish)
1/2 c. Onions (chopped, yellow, red or green)
3/4 c. Carrots (grated)
1/2 c. Celery (diced)
1/2 c. Bell Peppers (diced, green, red, or yellow)
3/4 c. Olives (sliced)
3 Tbsp. Lemons (juice, fresh squeezed)
5 Tbsp. Olive Oil (extra virgin)
3/4 tsp. Curry (powder)
1/2 tsp. Cumin (ground)
1/2 tsp. Coriander
1/2 tsp. Paprika
1/4 tsp. Tumeric
3/4 tsp. Salt
1 tsp. Garlic Powder
2 tsp. Onion Powder

Toss cooked millet with vegies. In a small jar or bowl, thouroughly mix olive oil, lemon juice and seasonings. Toss with millet mixture and chill if you wish.

Variations: cucumber, avocado, cauliflower, broccoli, or fresh parsley may be added or substitued.