Brew two cups of tea and toast one cup of millet in a dry pan (stirring often). Add the tea to the millet, cover pan, bring to a boil, reduce heat, simmer twenty minutes covered and remove from heat when done. Zest lime and mince zest; juice lime and set aside. Mince two tablespoons mint leaves. Remove corn from one ear. Rinse can beans (your choice). Stir millet and add lime zest, lime juice, mint leaves, corn, beans, one tablespoon oil, one eighth teaspoon paprika and one eighth teaspoon salt.
Mince eight leek whites, leek greens and add to a glass bowl. Zest a second lime, mince zest, juice half of lime (save other lime half for garnish) and add to bowl. Remove seeds from hot pepper, mince hot pepper and add to bowl. Chop one half cup tomato and add to bowl. Remove pit from avocado, chop avocado fruit and add to bowl. Stir well and add one tablespoon oil and one eighth teaspoon salt.
Lay giant red mustard leaves on cutting board and remove base of leaf and thick stem. Slice red pepper, green pepper and a few leek stems. Spread one tablespoon guacamole on leaf. Add a few slices of pepper, two leek stems and three-four pea shoots. Top off with one-two tablespoons millet mixture and a tablespoon of micro greens. Fold over mustard leaf and tie with garlic scape. Serve with additional guacamole and lime wedges.