Place the millet and water (or chicken broth) in a saucepan. Bring to a boil then reduce heat to low and cook for 12 minutes. I use a rice cooker for this and the millet is always perfect. When done, fluff with a fork and let cool.

In a small bowl whisk the olive oil, maple syrup, orange vinegar, balsamic vinegar, zest of one orange and juice of two oranges. Salt as needed.

Peel the oranges into segments removing all the bitter pith.

Put the cooled millet in a large bowl and use a fork to toss with the dressing. Add the oranges, cucumbers, mint and parsley.

Serve immediately or keep covered in fridge.