Rice Barley and Quinoa Salad with Cranberries and Nuts

January 15, 2010

I made up this recipe based on a few I’ve eaten when I’m out and about. I’m really happy with it. You can add more or less dressing depending on your preference:

1 cup mixed wild rice, cooked

1 cup barley, cooked

1 cup black quinoa, cooked

1 – 2 cups pumpkin seeds (roasted tamari pumpkin seeds are nice)

5 celery stalks, chopped and lightly sautéed

4 large carrots, chopped and lightly sautéed

(some sautéed fennel is also nice if you have some around)

3/4 cup of dried cranberries

Bunch of green onion, chopped

Bunch of parsley, chopped

Bunch of cilantro, chopped

Combine all ingredients in a large bowl and mix. Toss with the dressing below.

Dressing:

1/4 cup apple cider vinegar

1/4 cup lemon juice

2 tablespoons grainy Dijon mustard

1 tablespoon grated ginger

dash maple syrup

1/2 cup Olive oil

Salt and Pepper

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