Healthy and Tasty: Ancient Grain Salad

In large bowl, pour 1/2 cup boiling water over bulgur.

Cover and let stand for 30 minutes, drain well and 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.

Serve warm, at room temperature or chilled.

The salad can be made 1 or 2 days ahead, cover and keep in the refrigerator.