Ingredients Jump to Instructions ↓

  1. 1/4 c Bulgur

  2. 1/4 c Millet

  3. 1/4 c Quinoa, rinsed

  4. 1/4 c Dried cranberries, or -blueberries, or raisins 1/2 c Parsley, chopped

  5. 1/4 c Celery, chopped

  6. 1/4 c Sweet red pepper, chopped

  7. 1/4 c Apple, peeled and chopped


  9. 2 tb Lemon juice

  10. 2 tb Garlic clive, minced

  11. 1 ts Dijon mustard

  12. 1/4 ts Salt

  13. 1 cup boiling water over bulgur. Cover and let stand for 30 minutes; fluff with fork. Meanwhile, in saucepan, bring

  14. 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

  15. 1/2 cup water to boil; add crangberries and boil for 4 minutes or until cranberries are plump and water is reduced to

  16. 1/4 cup. Drain, reserving water.

  17. 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

  18. Mar 95

  19. Presented in an article by Anne Lindsay. Recipes from Anne Milne of Vancouver, BC, Canada

  20. - PAM

  21. - This e-mail address is being protected from spambots. You need JavaScript enabled to view it


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