Curried Grain Salad

Ingredients

1/2 C quinoa
1 C wheat or spelt berries
3/4 C dijon curry vinaigrette (recipe to follow)
3/4 C dried fruit
3/4 cup raw pistacios and cashews

Instructions

Bring 3 cups of water to boil, add the berries. Cover and simmer for one hour.

Thoroughly rinse the quinoa in a mesh strainer under running water. Bring 1 cup water to boil in a medium sauce pan, cover and simmer for about 15 minutes, until all the water is absorbed. Remove from heat but keep covered to steam for 5 minutes. Combine the grains in a bowl and allow to cool to room temp. Make the vinaigrette (recipe below), add to the grains and toss thoroughly. Toast the nuts (~6 minutes in a 350 oven), chop coarsely, leaving some whole for additional texture. Add, along with the fruit, to the grains.

Best served at least 24 hours after making, to allow the dressing to permeate the grains.

From the cafe flora cookbook.