Heat a heavy skillet and dry pan toast millet until it releases a nutty fragrance. Place the vegetable broth in a medium saucepan and bring to a boil. Add the millet and sea salt, stir, and reduce heat to medium-low. Cover and simmer for about 30 minutes until the millet is light and fluffy.
While the millet is cooking, drain the arame, finely chop and place in a mixing bowl. Add the green onions, parsley, basil, red onion, radish and lemon zest to the bowl.
When the millet is done, remove from the heat and fluff with a fork to cool. Add to the mixing bowl and add all remaining ingredients except the pine nuts. Toss to evenly mix and serve garnished with pine nuts.
Per serving - 478 calories, 26 g fat (47% calories from fat), 12 g protein, 53 g carbohydrate, 9 g fiber, 0 mg cholesterol, 50 mg sodium