Fall Grain Salad

October 26, 2019


Ingredients for salad:
1 cup uncooked ancient grain blend (white and red quinoa, millet, and buckwheat) or just regular quinoa
1/2 cup cranberries or dried blueberries or dried chopped apricots
1/2 cup toasted slivered almonds or walnuts or pumpkin seeds
1/3 cup chopped red onion or green onion, or yellow onion
1 apple, chopped
1/2 cup chopped cilantro Or fresh parsley or fresh chopped mint

Ingredients for dressing:
4 tbsp olive oil
2 tbsp apple cider vinegar (I used pomegranate vinegar)
2 tbsp maple syrup OR sorghum molasses
2 tbsp dijon mustard

Method: Cook the grain according to the package. Prepare the rest of the salad ingredients and combine in a large bowl.

Mix together dressing ingredients.

When the grain/quinoa is done, let cool slightly. When cooled, add to rest of the salad ingredients. Refrigerate for an hour or two before serving.  



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