Spray a non-stick skillet lightly with cooking oil spray.

Add the millet and toast over medium heat, stirring frequently, for 5 to 7 minutes or until the grain smells nutty.

Pour in 2 ½ cups of water and stir in the salt. Bring to a simmer, then cover and simmer over low heat until the water is absorbed—about 40 minutes.

Remove from the heat, fluff with a fork, and let cool.

Steam the snow peas briefly until bright green, then rinse with cool water and drain.

In a large mixing bowl, combine the cooled millet, snow peas, and all remaining ingredients except the last two.

Just before serving, stir in the cherry tomatoes and nuts or seeds.

Transfer salad to a serving bowl and garnish the edge, alternating halved cherry tomatoes with sprigs of curly parsley.