• Rinse and drain the millet.
  1 cup millet

To cook the millet in an Instant Pot electric pressure cooker:

• Add the millet and 1¾ cups water to the Instant Pot. Lock the lid in place and cook for 10 minutes on high pressure. Allow the pressure to release naturally.

To cook the millet on the stove:

• Bring 2 cups of water to a boil in a medium pot. Add the millet. Lower the heat and cover and simmer until all the water is absorbed, about 20 minutes.
• Spread the cooked millet out on a rimmed baking sheet lined with parchment paper (for easier clean up.) Allow the millet to cool for abut 15 minutes until room temperature.
• Place the cooled millet in a large salad bowl with the orange, carrots, and basil.
  1 orange, 1 cup carrots, 1 Tablespoon fresh basil
• Add the Maple Dijon Vinaigrette ingredients to a small jar or bowl and shake or whisk until well combined.
  2 Tablespoons extra virgin olive oil, 2 Tablespoons red wine vinegar, 1 clove garlic, 1 teaspoon Dijon mustard, 1 teaspoon pure maple syrup, zest of one orange, salt and pepper
• Pour the dressing over the salad, toss well to coat, and enjoy.