Hello! Well, it's been quite a long time since the last post but I have a renewed motivation to try new recipes and preserve them for myself as well as you. This salad is good served warm as a side dish or chilled and served cold. It is gluten free and diabetic friendly. The bite of the onions juxtaposed with the sweetness of the cranberries make this salad a crowd pleaser. Give it a try and let me know what you think.
1/2 cup millet
1/2 cup quinoa
2 cups water (for cooking quinoa and millet)
2 tablespoon White Balsamic vinegar
1 tablespoon soy sauce
4 tablespoons extra virgin olive oil
1/2 cup diced red onion
1/4 cup chopped cilantro
1/2 cup chopped carrot
1/2 cup chopped broccoli
1/2 cup diced pea pods
1/2 cup dried cranberries
pinches fresh ground black pepper
Put the millet, quinoa and water into a pot, bring to a boil, and simmer on low until all the water has absorbed.
Mix together the pepper, vinegar, soy sauce, and extra virgin olive oil.
To a large bowl add the vegetables, dried cranberries and cilantro. Top with the olive oil mixture and toss.
When the grain mixture has cooled, add it to the bowl of dressed veggies and toss.
This quinoa salad is tasty both warm and cold. Grate some fresh pepper over each serving as desired.