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Ancient Grains Salad with Sesame Cider




Source of Recipe


The Green Bean Cafe, St. Catherines, Ontario


List of Ingredients




75 ml (1/3 cup) teff
Olive oil
75 ml (1/3 cup) raw quinoa
75 ml (1/3 cup) millet
75 ml (1/3 cup) hemp hearts
50 ml ( 1/4 cup) each diced dried apricots, pears, apples, cherries and
cranberries
30 ml (2 tbsp) each chopped walnuts, pecans and pistachios


Sesame Cider Vinaigrette

45 ml (3 tbsp) Dijon mustard
125 ml ( 1/2 cup) cider vinegar
5 ml (1 tsp) chopped garlic
45 ml (3 tbsp) tahini
30 ml (2 tbsp) chopped rosemary
60 ml (4 tbsp) sesame oil
300 ml (1 1/4 cup) canola oil
Salt and freshly ground pepper


Recipe



Place teff in a bowl and coat lightly with olive oil, tossing by hand. Add boiling water just to cover and let stand. Once cooked, fluff and spread on a tray to cool.

To a pot of boiling salted water, add quinoa. It is cooked when tails unfurl. Spread on a tray to cool.

Add raw millet to a pot of boiling salted water and cook for 5 to 6 minutes, then spread on a tray to cool.

Hemp is a soft grain so does not need cooking.

Once all grains are cool, combine in a large bowl. If not using immediately, cover and refrigerate.

In a large bowl, combine dried fruit.

In a small bowl, combine nuts.

Prepare Sesame Cider Vinaigrette (recipe follows).

For each serving, combine:

125 ml ( 1/2 cup) grain mix
50 ml ( 1/4 cup) dried fruit mix
15 ml (1 tbsp) chopped nuts
30 g (1 oz) sesame dressing

Serve on a bed of baby spinach. Makes 6 servings.

Directions for Vinaigrette:

Combine mustard, vinegar, garlic, tahini and rosemary. Mix together oils and add oil combination in a slow steady stream. Add salt and pepper to taste.