Ancient Grain Salad
Salad:
¼ cup bulgur wheat or couscous
¼ cup millet
¼ cup quinoa, well rinsed
½ cup parsley or spinach, chopped
¼ cup celery, chopped
¼ cup sweet red bell pepper or tomato, chopped
¼ cup green pepper, chopped
¼ cup leeks, chopped
Vinaigrette:
2 Tbsp. lemon juice
2 Tbsp. olive oil
1 clove garlic, minced
1 tsp. Dijon mustard
¼ tsp. 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 1½ 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.
Add the millet, quinoa and vegetables to bulgur.
Whisk together lemon juice, oil, garlic, mustard, salt and pepper to taste. Toss with salad. Serve immediately. Makes 4 servings.
Ancient Grain Fruit Salad
Substitute for the vegetables: ½ cup dried cranberries, saskatoons or raisins, ½ cup chopped apple and ¼ cup chopped celery. In the vinaigrette substitute 2 Tbsp. honey for the garlic and mustard.