Teff and Millet Grain Salad with Citrus and Fresh Herbs

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A nutritious grain salad using teff and millet, tossed with citrus segments and fresh herbs for a light, vibrant side dish. This African-inspired salad recipe (gluten free), ready in about 30 minutes, pairs teff grain, millet, water into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 3, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup teff grain
• 1/2 cup millet
• 2 cups water
• 1 large, segmented orange
• 2 tbsp lemon juice
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh mint
• 3 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse 1/2 cup teff and 1/2 cup millet under cold water. In a medium saucepan, combine grains with 2 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until grains are tender and water is absorbed. Fluff with a fork and let cool slightly.
2. Step 2: In a large bowl, combine the cooked grains with 1 large orange segmented (remove membranes), 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint.
3. Step 3: Whisk together 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Pour dressing over the salad and toss gently to combine.
4. Step 4: Serve chilled or at room temperature as a refreshing side or light lunch.