1/4 Cup Bulgur
1/4 Cup Apples, chopped
1/4 Cup Millet
3-5 T. Orange juice, freshly squeezed
1/4 Cup Quinoa, presoaked and rinsed
2 T. Lemon Juice
1/4 Cup Cranberries, fresh
2 Cloves Garlic, minced
1/4 Cup Raisins
1 tsp. Dijon mustard
1/2 Cup Parsley, chopped
1/4 tsp. Celtic Sea salt Salad Seasoning
1/2 Cup Celery, chopped
1/4 tsp. Cayenne pepper
1/4 Cup Red bell pepper, chopped
2 T. Walnut Oil or hempseed oil
1/2 Cup Orange and yellow bell peppers, chopped
In a food processor, mix the cranberries, raisins and orange juice to remove the bitterness. Add more raisins and orange juice if bitterness is strong. Allow to sit and marinate. Mix the salad dressing by whisking together, the lemon juice, oil, cranberry mixture, garlic, mustard and seasoning. In a large bowl, pour one cup of boiling water over the Bulgur. Cover and let stand for 30 minutes. Then fluff with a fork.
Meanwhile, in a saucepan, bring 1 1/2 cups of water to a boil. Add millet and reduce heat to medium. Simmer, covered for five minutes. Add quinoa, and simmer, covered for 12 minutes, or until water is absorbed. In a large bowl, add the millet and quinoa to the Bulgur. Mix well.
Add the rest of the ingredients and mix thoroughly. Allow to sit for a few minutes if you prefer to serve a “warm” dish. The longer it sits, the more the flavors and textures blend together. Serve with edible flowers and sliced orange as garnish.
Dorit’s book: Celebrating Our Raw Nature