Cafe Flora Curried Grain Salad

Delicious grain salad that's great for nice dinners, lunches, or picnics - since it doesn't spoil. Make it ahead so the flavors have time to blend. From the Cafe Flora Cookbook.

The recipe calls for quinoa and wheat berries, but I've made it with just wheat bulgur before and it was just as good. You have to soak the wheat berries overnight, so plan ahead.

Curried Grain Salad
Ingredients:
1/2 cup quinoa
1 cup spelt or wheat berries, soaked overnight and drained
3/4 c Dijon Curry Vinaigrette (recipe follows)
3/4 c dried fruit (cranberries, cherries, raisins, apricots, currants, etc.)
3/4 c raw pistachio nuts, cashews, almonds, peanuts, etc., toasted and chopped
4 scallions, chopped
salt and pepper

Instructions:

1. Prepare the Quinoa - rinse the quinoa until water runs clear
2. Cook the Quinoa - Bring 1 c of water to a boil; add rinsed quinoa; cover and simmer until all water is absorbed, about 15 minutes; remove from heat, leaving lid on, for 5 more minutes, then fluff with fork
3. Cook Spelt or Wheat Berries - Put grain in a saucepan with enough water to cover; bring to a boil, and simmer on low heat, covered, until tender, about 15-20 minutes
4. Mix the Salad - Combine both grains and cool completely; pour dressing over grains and toss thoroughly; add dried fruit, nuts, scallions, salt and pepper to taste

Store covered in the fridge until ready to serve (serve at room temp). Flavors improve over time.

Dijon Curry Vinaigrette

Ingredients:
2 tsp Dijon
2 tsp curry powder
Juice of 1 lime (I've also used cider vinegar instead of a lime)
1 tblsp honey, brown sugar, or brown rice syrup
1/2 tsp salt
1/2 tsp pepper
3/4 c olive oil (you probably only need a 1/2 cup)

Instructions:

1. Whisk all ingredients together except oil
2. Dribble in olive oil while whisking until thoroughly blended

The instructions say this dressing is also good on any salad with apples or beets.