Categories: Vegetables, Salads, Canadian 
      Yield: 4 servings 
  
    1/4 c  Bulgur 
    1/4 c  Millet 
    1/4 c  Quinoa, rinsed 
    1/4 c  Dried cranberries, or 
           -blueberries, or raisins 
    1/2 c  Parsley, chopped 
    1/4 c  Celery, chopped 
    1/4 c  Sweet red pepper, chopped 
    1/4 c  Apple, peeled and chopped 
 
--------------------------------VINAIGRETTE-------------------------------- 
      2 tb Lemon juice 
      2 tb Garlic clive, minced 
      1 ts Dijon mustard 
    1/4 ts Salt 
           Pepper 
  
  In large bowl, pour 1 cup boiling water over bulgur. Cover and let stand 
  for 30 minutes; fluff with fork. 
   
  Meanwhile, in saucepan, bring 1-1/2 cups water to boil; add millet and 
  reduce heat to medium. Simmer, covered, for 5 minutes. Add quinoa; simmer, 
  covered, for 12 minutes or until water is absorbed. 
   
  In separate saucepan, bring 1/2 cup water to boil; add crangberries and 
  boil for 4 minutes or until cranberries are plump and water is reduced to 
  1/4 cup. Drain, reserving water. 
   
  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. 
   
  Source: Canadian Living magazine [Mar 95] 
  Presented in an article by Anne Lindsay. 
  Recipes from Anne Milne of Vancouver, BC, Canada 
   
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