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30 minutes
Prep: 10 minutes
Cook: 20 minutes
134 calories per serving view nutrition facts
4 servings
suggest servings
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| 1/4 | cup | bulgur | |
| 1/4 | cup | millet | |
| 1/4 | cup | quinoa | rinsed |
| 1/4 | cup | cranberries | or, blueberries, or raisins |
| 1/2 | cup | parsley leaves | chopped |
| 1/4 | cup | celery | chopped |
| 1/4 | cup | sweet red bell pepper | |
| 1/4 | cup | apple | peeled, and chopped |
| Vinaigrette | |||
| 2 | tablespoons | lemon juice | |
| 2 | tablespoons | garlic clove | minced |
| 1 | teaspoon | dijon mustard | |
| 1/4 | teaspoon | salt | |
| 1 | x | black 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.
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 177mg | 7% |
| Total Carbohydrate 27.0g | 9% |
| Dietary Fiber 4.0g | 17% |
| Sugars 1.0g | |
| Protein 5.0g | 9% |
| Vitamin A | 19% | Vitamin C | 46% | |
| Calcium | 3% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Recipe is easy and delicious. My Italian family loved it. Give it a try! Rochelle
A truly amazing combination of flavors. The dressing is divine, the warm and tart goat cheese combined with the sweetness of apple ring is truly out of this world.
