Toasted Millet and Quinoa

Recipe from "The Real Food Daily Cookbook".

3/4 cup millet
1/2 cup quinoa
2 1/2 water
1/2 tsp sea salt

Rinse the millet well and drain.  Heat a large skillet over medium heat.  Add the millet and stir constantly for about 5 minutes, until the moisture evaporates and the millet is dry and fragrant.  Transfer to a bowl.  Repeat process with quinoa.

Combine water and salt in a large saucepan and bring to a boil.  Add grains and return to a boil.  Turn down to med-low heat, cover and let cook for 25 minutes.  Fluff with a fork and serve.

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LOVE these two grains combined like this!  I ate it alongside some sauteed zucchini, so delicious!  You could literally throw this into ANYTHING.  I mixed it into spaghetti tonight for my kids.  You could throw it into soups, rice, pasta, anything!  I like to just eat it alongside freshly cooked veggies.