Quinoa Salad, Five Grain Pilaf With Oil-free Lime Cilantro Dress

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 2 cups cooked brown rice
• 1 cup cooked quinoa
• 1 cup spelt berries, and cooked (soaked overnight)
• 1/2 cup cooked wild rice
• 1/2 cup cooked bulgar wheat (optional)
• 2 cups uncooked quinoa
• 4 cups boiling water
• 8 dried apricots, finely diced
• 1/4 cup chopped sun-dried tomato
• 2 ears corn, cut off the cob
• 6 small green onions, sliced in thin rounds
• 2 tomatoes, diced
• 1 cucumber, diced
• 1/2 cup finely diced colored bell pepper
• 1 (4 ounce) can artichoke hearts (reserve 2 for the dressing below)
• 1/4 cup toasted slivered almonds
• 1 avocado, chopped
• 2 artichoke hearts, chopped
• 1 bunch fresh cilantro, rinsed well, stems removed
• 4 sprigs fresh basil, rinsed, stems removed (optional)
• 1/2 cup seasoned rice vinegar
• 1/4 cup red wine vinegar
• 3 -4 limes, juice of

Recipe

• 1 quinoa salad:.
• 2 toast the quinoa in a dry skillet for a ew minutes. add 4 cups boiling water, apricots and sun dried tomatoes.
• 3 cover and cook over low heat for 15 minutes. add the corn kernels and let rest for 10 minutes. transfer to a fine mesh strainer and allow to drain well for another 10 minutes, transfer to a large bowl and add remaining ingredients and mix well.
• 4 lime-cilantro dressing:.
• 5 place all dresing ingredients into a food processor or blender and proess until well mixed. taste and adjust seasonings as desire, addin kosher salt to taste. toss with the quinoa mixture and serve. the grains will absorb some of the tartness of the dressing, and it will seem milder when served with the grains.