- In a saucepan, combine millet and NAPSI-certified maple water. Bring to a boil uncovered. Partially cover and cook 20-30 minutes.
- When millet is cooked, uncover pan and fluff with a fork. Let cool.
- In a salad bowl, combine remaining tabbouleh ingredients.
- Whisk together all vinaigrette ingredients in a bowl. Pour over salad and serve.