Recipe: Ancient Grain Salad with Lemon Vinaigrette Dressing (using bulgur, millet, quinoa)

ANCIENT GRAIN SALAD

1/4 cup bulgur
1 cup boiling water
2 cups water, divided use
1/4 cup millet
1/4 cup quinoa, rinsed
1/4 cup dried cranberries (or dried blueberries or raisins)
1/2 cup chopped fresh parsley
1/4 cup chopped celery
1/4 cup chopped sweet red pepper
1/4 cup peeled and chopped apple
FOR THE LEMON VINAIGRETTE:
2 tbsp lemon juice
2 tbsp minced fresh garlic
1 tsp Dijon mustard
1/4 tsp salt
Ground black pepper, to taste

In large bowl, pour 1 cup boiling water over bulgur. Cover and let stand for 30 minutes, then 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 the remaining 1/2 cup water to boil; add dried cranberries (or dried blueberries or raisins) and boil for 4 minutes or until cranberries are plump and water is reduced to 1/4 cup. Drain, reserving the water.

Add millet, quinoa, parsley, celery, red pepper, apple and cranberries to bulgur.

To prepare the Lemon Vinaigrette, whisk together lemon juice, oil, reserved cranberry water, garlic, mustard, and salt and pepper to taste. T

Toss with vinaigrette with the salad.

Makes 4 servings
Source: Canadian Living magazine, March 1995 (in an article by Anne Lindsay. Recipes from Anne Milne of Vancouver, BC, Canada)