Rinse the quinoa under cold running water for a minute to remove any bitterness. If using rice, rinse that too.

In a saucepan, combine the rinsed quinoa and rice with about 3 cups (≈ 720 ml) water. Bring to a boil, then reduce heat to medium-low and simmer until grains are soft and water is absorbed (about 15 minutes).

While the quinoa and rice cook, pour the coconut milk into another saucepan and bring to a gentle boil over medium heat. Stir occasionally to avoid sticking.

Once the coconut milk starts boiling, add the sugar, turmeric powder and crushed cardamom. Stir well and let it simmer for about 10 minutes so flavors combine and milk thickens slightly.

When the quinoa and rice are cooked, add them into the simmering coconut-milk mixture. Mix gently. Let the whole mixture simmer together for 5 minutes on low heat, stirring occasionally.

If you prefer a smoother, pudding-like consistency, you can gently mash or lightly blend some of the mixture using a spatula or immersion blender (optional). Then turn off the heat.

Let the pudding cool a little and serve warm or chilled. Top with chopped nuts or fresh fruit, and an extra drizzle of honey or maple syrup if you like.