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Ancient Grain Salad

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ready in: 30-60 minutes
serves/makes:   4

recipe id: 43189
cook method: stovetop

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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


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.

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133 calories, 1 grams fat, 27 grams carbohydrates, 4 grams protein per serving. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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