| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Canadian |
Vegetables, Salads, Canadian |
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 |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Garlic clive, minced |
| 1 |
ts |
Dijon mustard |
| 1/4 |
ts |
Salt |
|
|
Pepper |
INSTRUCTIONS
VINAIGRETTE
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
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