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Healthy&taste: ancient grain salad

Yield: 4 Servings

Ingredients:

• 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 MMMMM------------------------VINAIGRETTE-----------------------------
• 2 tb Lemon juice
• 2 tb Garlic clive minced
• 1 ts Dijon mustard
• 1/4 ts Salt

Instructions:

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

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