Yield: 4 Servings
Measure | Ingredient |
---|---|
¼ cup | Bulgur |
¼ cup | Millet |
¼ cup | Quinoa, rinsed |
¼ cup | Dried cranberries, or blueberries, or raisins |
½ cup | Parsley, chopped |
¼ cup | Celery, chopped |
¼ cup | Sweet red pepper, chopped |
¼ cup | Apple, peeled and chopped |
2 tablespoons | Lemon juice |
2 tablespoons | Garlic clive, minced |
1 teaspoon | Dijon mustard |
¼ teaspoon | Salt |
\N \N | Pepper |
VINAIGRETTE
In large bowl, pour 1 cup boiling water over bulgur. Cover and let stand for 30 minutes; fluff with fork.
Meanwhile, in saucepan, bring 1-½ cups water to boil; add millet and reduce heat to medium. Simmer, covered, for 5 minutes. Add quinoa; simmer, covered, for 12 minutes or until water is absorbed.
In separate saucepan, bring ½ cup water to boil; add crangberries and boil for 4 minutes or until cranberries are plump and water is reduced to ¼ cup. Drain, reserving water.
Add millet, quinoa, parsley, celery, red pepper, apple and cranberries to burlur.
Vinaigrette: Whisk together lemon juice, oil, cranberry water, garlic, mustard, salt, and pepper to taste. toss with salad.
Source: Canadian Living magazine [Mar 95] Presented in an article by Anne Lindsay. Recipes from Anne Milne of Vancouver, BC, Canada [-=PAM=-] PA_Meadows@...