Crunchy, nutty, toasty...and easy! It's always nice to have a good use for these humble, highly nutritious grains.

• The purpose of all that fluffling activity in Steps 4 and 5 is to ensure that you end up with a lbowlful of tender, separate grains, instead of mush. So get out that fork, and seriously fluff.
• Delicious though it is, this dish is somewhat lacking in the visual department, so garnish it with something colorful, like citrus wedges, grated carrots, minced parsley, or cherry tomatoes.

1 1/2 cups millet
1/2 cup quinoa
3 cups water
3/4 teaspoon salt
1 cup sunflower seeds
1 cup cashews

1. 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 1/2 teaspoon of the salt. Cover and bring to a boil. Turn the heat down as far as it will go, and simmer, covered, for 15 minutes.
2. 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, so the mixture resembles a very rough meal.
3. 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 minutes, but watch this process carefully so the nuts and seeds don't suddenly burn.
4. 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 two, then cover again, and continue to cook for about 5 minutes longer, or until the grians are perfectly tender.
5. Transfer to a bowl, and fluff from the bottom with a fork to let steam escape. Let stand uncovered for about 15 minutes, repeating the fluffing procedure every few minutes or so.
6. Stir in the toasted cashews and sunflower seeds, and serve warm, or at room temperature.