Crabapple and Greek Millet Salad

My crabapple is just starting to bloom this year. Unfortunately tonight temperatures are expected to dip down to 25 F.

This is the crabapple two years ago, I don't know if you can see the difference but this winter we pruned a number of the lower branches especially the ones on the left. The tree was leaning over the block wall and I didn't want it to uproot itself with the lopsided weight.

Every week I try new grains and recipes. Since I must be gluten free I tried millet this week. Millet is the seed of a grass which grows in dry arid conditions. It used as fodder and for human consumption. The grains are slightly larger than quinoa. One cup of dry millet produces 3 cups of cooked millet. I used Bob's Red Mill. I just read that millet can cause low thyroid so I will consume this ingredient in moderation since I tend towards an underactive thyroid I suppose quinoa could be substituted for this same salad.

For this Greek Millet Salad I cooked the millet like rice and set it aside. Millet is mild tasting and takes on the flavors added. I sauteed 1/4 onion, 2 stalks of celery, and pre-steamed finely chopped carrots and baby peas. Once the millet was cool I added the sauteed ingredients, the carrots and baby peas, and one can of garbanzo beans. I added half a cup of mint leaves picked from my garden and the juice of6 two lemons. Oh I almost forgot I had a few dried dates which I chopped and added as well. This salad is quick and easy to make; I imagine it would be very refreshing in the summer when a light meal is desired. Today is the first day of the month, white rabbit to you all. Thanks for reading and for all your comments.