Mediterranean Millet Salad

1 cup millet                        
2 1/4 cups filtered water
1/4 tsp Celtic sea salt                
4 tbsp. extra virgin olive oil (divided)
1/2 cup pignoli (pine nuts)                
tbsp fresh lemon juice
1 tbsp balsamic vinegar                
2 cloves garlic, minced
2/3 cup sundried tomatoes in oil, sliced        
1/3 cup pitted kalamata olives, sliced
1/2 cup fresh parsley, chopped finely        
Celtic salt and black pepper to taste

Place dry millet in a skillet and toast for 10 minutes, stirring so as not to let it burn.  Transfer hot millet to a fine mesh colander to rinse thoroughly with cool water before adding to a saucepan with water, 1/4 tsp salt and 1 tbsp oil.  Bring to a boil, then allow to simmer, covered, for 25-30 minutes.  Remove from heat and allow to stand, covered for 5 minutes.  Fluff with fork.  Set aside.

To make dressing, whisk together remaining oil, lemon juice, balsamic vinegar, and salt and pepper to taste.  

Dry roast pignoli in skillet for 5 minutes or until fragrant, and add to millet.  Add tomatoes, olives, parsley and dressing, tossing gently to combine.  Season to taste.  Serve warm.