Ingredients
- 1/4 bulgur
- 1/4 millet
- 1/4 quinoa
- 240 ml boiling water over bulgur
- 120 ml water to (boil)
- 120 ml water to (boil)
- 60 gr drain
- 40 gr cranberries (dried)
- 34 gr sweet pepper (red)
- 30 ml lemon juice
- 26 gr celery
- 24 gr apple
- 18 gr garlic clive
- 14 gr parsley
- 5 ml dijon mustard
- 1 gr salt
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.
