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Drain and thoroughly rinse the millet; set aside in a strainer while you start the pilaf. Set the peas aside and allow them to begin defrosting.
In a medium pot (3 or 4-quart is perfect) over medium heat, warm oil or ghee and add onions. Sauté for 5 minutes or until golden, then stir in salt and drained millet. Continue cooking for a couple more minutes to coat millet in oil and cook off any excess water (from washing).
Stir in turmeric and spread millet over the bottom of the pot. Cover with squash, carrots, and celery and pour in water. Bring up to a boil over high heat; cover pot, reduce heat to low, and simmer for 30 minutes or until all the water is completely absorbed.
Remove the lid and sprinkle peas over the surface of the pilaf; top with spinach and immediately return the lid. Set aside for 10 minutes (or until peas are defrosted and spinach has wilted), then gently fold spinach and peas through pilaf.
Divide into bowls and top with tamari, scallions, toasted seeds, olive oil, and a pinch of black pepper.
Note: Any leftover pilaf can be stored in an airtight container in the fridge for up to 3 days. It’ll become quite firm when cool but will soften again once reheated. To reheat, place pilaf in a steamer and steam until heated through.