Moroccan Millet or Quinoa Salad with Chickpeas

1 cup millet or quinoa
2 teaspoons olive, canola or safflower oil
2 cups boiling water
1/2 cup chopped unsulphered dried apricots
1/2 cup dry-roasted pistachios
½ cup sliced scallions
1½ cups cooked chickpeas (1 can, drained and rinsed)
¼ cup chopped fresh mint or cilantro, or a combination

Dressing:

3 to 5 tablespoons extra virgin olive oil (use less for quinoa, more for millet)
1 tablespoon agave nectar
2 tablespoons fresh lemon juice
zest of one lemon
1/2 teaspoon salt
3/4 teaspoon cumin
3/4 teaspoon ground coriander
½ teaspoon sweet paprika
1/2 teaspoon cinnamon

Heat the olive oil over medium heat in a high-sided skillet or saucepan. Add the millet or quinoa and toast over low heat, stirring, until it becomes toasty (7 minutes for millet, 8 or 9 for quinoa).

Add water and bring to a boil. Cover, reduce heat and simmer until all the water is absorbed, about 18 to 20 minutes for millet, 13 to 15 minutes for quinoa. Remove to a bowl to cool. Once fairly cool, fluff with a fork.

Whisk together dressing ingredients. Add the dressing, scallions, apricots, pistachios, chickpeas and herbs to the grain, stirring very gently.

Serves 6