Healthy&taste: ancient grain salad

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


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@...

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