1 cup boiling water 1/4 cup bulgur 2 cups water, divided 1/4 cup millet 1/4 cup quinoa, rinsed 1/4 cup dried cranberries, or blueberries, or raisins 1/2 cup parsley, chopped 1/4 cup celery, chopped 1/4 cup red bell pepper, chopped 1/4 cup apple, peeled and chopped ***Vinaigrette*** 2 tablespoons lemon juice 2 cloves garlic, minced 1 teaspoon Dijon mustard 1/4 teaspoon salt black pepper
In large bowl, pour 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 cranberries 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.
133 calories, 1 grams fat, 27 grams carbohydrates, 4 grams proteinper serving. This recipe is low in fat.
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