Ancient Grain Salad Recipe - Cooking Index
|1/4 cup||59ml||Quinoa - rinsed|
|1/4 cup||23g / 0.8oz||Dried cranberries - or raisins|
|1/2 cup||73g / 2.6oz||Parsley - chopped|
|1/4 cup||27g / 1oz||Celery - chopped|
|1/4 cup||36g / 1.3oz||Sweet red pepper - chopped|
|1/4 cup||36g / 1.3oz||Apple - peeled and chopped|
|2 tablespoons||30ml||Lemon juice|
|2 tablespoons||30ml||Garlic - minced|
|1 teaspoon||5ml||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 1-1/2 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 1/2 cup water to boil; add cranberries and boil for 4 minutes or until cranberries are plump and water is reduced to 1/4 cup. Drain, reserving water. Add millet, quinoa, parsley, celery, red pepper, apple and cranberries to burglar.
Vinaigrette: Whisk together lemon juice, oil, cranberry water, garlic, mustard, salt, and pepper to taste. toss with salad.
Canadian Living magazine [Mar 95] Presented in an article by Anne Lindsay.
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