Ingredients:

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• 1 ½ cups millet
• ½ cup quinoa
• 3 cups water
• ¾ tsp salt
• 1 cup sunflower seeds
• 1 cup cashew nuts

Place the millet and quinoa in a strainer and rinse thoroughly under cold running water.  Transfer the grains to a medium-sized saucepan and add the water and ½ tsp of salt.  Cover and bring to a boil. Turn the heat down as far as it will go, and simmer, covered, for 15 mins.

Meanwhile, place the sunflower seeds in a blender and pulse a few times until they are coarsely ground.  Add the cashews and pulse a few more times, until the mixture resembles a rough meal.

Place the nut-seed mixture in a heavy skillet (cast iron is ideal) and dry-roast over medium-low heat, stirring frequently, until the mixture is light golden brown and gives off a toasty aroma.  This will take about 10 mins, but watch the pan carefully so that the nuts and seeds don’t suddenly burn.

Back to the grains.  Stir the millet and quinoa from the bottom of the pot with a fork, and keep fluffing the grains for a minute or 2, then cover again, and continue to cook for about 5 mins longer, or until the grains are perfectly tender.

Transfer the grains to a bowl, and fluff with a fork – all the way to the bottom of the bowl – to let steam escape.  Let stand uncovered for about 15 mins, repeating the fluffing procedure every few mins or so.

Stir in the toasted cashews and sunflower seeds, and serve warm, or at room temperature.