Dry roast the millet in a pan until golden. Bring the water to boil and add the millet. Reduce the heat to simmer, cover and cook for approx 20 - 25 minutes until the water has completely absorbed and the grain is soft. Set aside to cool.
Separate the grain with a fork and lightly sprinkle 2 tbs sesame oil through it.
Heat 1 tbs sesame oil in a pan and lightly sauté the cabbage, capsicum and chili for 2 - 3 minutes. (The vegetables should remain crisp). Toss the sautéed vegetables through the cooked millet. Add the shallots and top with fresh coriander leaves.
Note: Many gluten free commercial products contain high quantities of sugar and fillers that are not so healthy so read the list of ingredients first before stocking up.