Ancient Grain Salad

Recipe Ingredients

1/4 cup	59ml	Bulgur
1/4 cup	59ml	Millet
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
		Vinaigrette
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Garlic - minced
1 teaspoon	5ml	Dijon mustard
1/4 teaspoon	1.3ml	Salt
		Pepper

Recipe Instructions

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.

Source:
Canadian Living magazine [Mar 95] Presented in an article by Anne Lindsay.

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