Healthy&taste: ancient grain salad
4 Servings
Ingredients
| Quantity | 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 |
| Pepper | ||
Directions
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@...