1/4 c Bulgur 1/4 c Millet 1/4 c Quinoa, rinsed 1/4 c Dried cranberries, or -blueberries, or raisins 1/2 c Parsley, chopped 1/4 c Celery, chopped 1/4 c Sweet red pepper, chopped 1/4 c Apple, peeled and chopped
VINAIGRETTE:
2 tb Lemon juice 2 tb Garlic clive, minced 1 ts Dijon mustard 1/4 ts Salt 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 1-1/2 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 crangberries 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 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@msn.com