Millet is similar to quinoa, with small grains that cook up fluffy and separate, and like quinoa, it is a good source of protein as well as numerous minerals and vitamins. It's a great alternative to quinoa and brown rice if you've gotten into a bit of a grain rut. Here millet serves as a gluten-free alternative to bulgur wheat; it makes for a lighter, more refreshing tabbouleh. I also add strawberries, which, though quite nontraditional, provide a bit of sweetness and a pretty pop of color. To make it even more of a substantial entree salad, add bits of chicken or salmon. Of course, you can also serve it as a side to a simple summer meal.