Ancient Grain Salad

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

Vinaigrette
2 tb Lemon juice
2 tb Garlic clive, minced
1 ts Dijon mustard
1/4 ts Salt
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.

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