Rinse the millet under cold water. In a medium saucepan, bring 2 cups of water or broth to a boil. Add the millet, reduce heat to low, cover, and simmer for 15-20 minutes until tender and liquid is absorbed. Fluff with a fork and let cool slightly. Tip: For extra flavor, toast the millet in the saucepan for 2 minutes before adding liquid.

In a dry skillet over medium heat, toast the pumpkin seeds for 3-4 minutes until fragrant and lightly golden. Set aside to cool. Tip: Stir frequently to prevent burning.

In a large mixing bowl, combine the cooked millet, toasted pumpkin seeds, cherry tomatoes, cucumber, red onion, and parsley. Tip: For best texture, let the millet cool to room temperature first.

In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, salt, and pepper. Pour over the salad and toss gently to combine. Tip: Adjust sweetness or acidity to taste.

Serve immediately or refrigerate for up to 3 days. Flavors deepen when chilled. Tip: Add a handful of arugula or spinach for extra greens.