Prep: 1. Rinse millet and quinoa in a strainer under cold running water. 2. Slice lemons into wedges, mince parsley. Make: 1. Transfer grains to a saucepan, add water and a pinch of salt, bring to a boil. Reduce heat to low and simmer, covered, 15 minutes. 2. Fluff grains with a fork, then cover again and cook 5 minutes more or until tender. 3. Toast sunflower seeds for 2-3 minutes in a dry skillet and add to grains. Serve: Warm or at room temperature, garnished with lemon wedges and parsley as desired.
A nice change from plain grains this protein packed and hearty side is a great addition to any meal.