Millet, Broccoli & Slaw salad

I sometimes add tuna or chicken pieces in this salad and bring it for Lunch. It is a well balanced filling meal!

1/2 cup uncooked millet or quinoa or barley
1/2 head cabbage, sliced into ribbons (purple too is nice)
1 medium zucchini, cut into bite size pieces
8 oz package cremini mushrooms
1 head broccoli, cut into pieces (about 2.5 cups)
1/3 green pepper, cut into bite size pieces
1 corn on the cob, corn cut off (or 1/2 cup frozen corn)
1/2 poblano pepper, diced (or any sweet pepper)
1/2 a jicama, cut into bite sized pieces
Clove garlic minced
2 tsp fresh grated ginger
1/2 cup toasted sunflower seeds

Cook millet as directed on package. Sautee veggies in garlic, ginger and cooking spray or olive oil until tender.
Dressing
1/3 cup rice wine vinegar
3 tbsp tamari or soy sauce
2 tbsp lemon juice (half a lemon)
1/2 tsp fish sauce
1 tbsp honey
Herbamare
Shake or whisk together dressing and pour over millet. Combine millet and veggies. Toss with toasted sunflower seeds.