Maple-Infused Carrot and Millet Tabbouleh

• 1 cup millet
• 1 1/2 cup pure maple water
• 3 carrots, peeled and grated
• 1 cup sunflower seeds
• 1 cup fresh parsley, chopped
• Zest of an orange

Vinaigrette

• 1/4 cup apple cider vinegar
• 3 tablespoons sunflower oil
• 2 tablespoons maple syrup (preferably amber syrup for its rich flavour)
• 1 tablespoon Dijon mustard

1. In a saucepan, combine millet and NAPSI-certified maple water. Bring to a boil uncovered. Partially cover and cook 20-30 minutes.
2. When millet is cooked, uncover pan and fluff with a fork. Let cool.
3. In a salad bowl, combine remaining tabbouleh ingredients.

Vinaigrette

1. Whisk together all vinaigrette ingredients in a bowl. Pour over salad and serve.