Yield: 4 Servings
|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|
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@...