Four-Grain Vegan Salad

Ingredients: 

50 g amaranth seeds 

60 ml vegetable broth for the amaranth 

40 g quinoa 

120 ml additional vegetable broth for the quinoa 

50 g millet 

120 ml even more vegetable broth for the millet 

50 g cooked brown basmati or jasmine rice 

¼ tsp. grated orange zest 

60 g fresh orange segments 

15 g diced fennel 

30 g diced radishes 

1 Tbsp. olive oil 

2 Tbsp. fresh orange juice 

½ Tbsp. red wine vinegar

 ¼ Tbsp. chopped fresh fennel fronds Pinch fresh dill 

Salt and Pepper, to taste

 Directions:

1.  To cook the amaranth—place a small saucepan over medium high heat, add the amaranth. Toast for 4-5 minutes. While amaranth is cooking, bring 60 ml broth to boil in a medium saucepan. Add amaranth and a pinch of salt to the broth and cover; reduce the heat to simmer for 7 minutes. Remove from heat and set aside.
2.  To cook the quinoa—Bring 120 ml vegetable broth and pinch of salt and pepper to a boil in a medium saucepan. Add the quinoa, cover the pan and reduce the heat. Simmer until liquid has been absorbed, about 7-12 minutes. Set aside.
3.  To cook the millet-- place a small saucepan over medium high heat, add the millet. Toast for 4-5 minutes. Remove pan from heat, pour millet into a bowl and add cold water. Swirl and drain. Bring 60 ml broth to boil in a medium saucepan. Add millet and a pinch of salt to the broth and cover; reduce the heat to simmer for 15 minutes. Remove from heat and set aside.
4.  Combine all the prepared ingredients in a large bowl. Refrigerate, covered, for at least 1 hour or as long as 3 to 4 days before serving. 
5. Remove from the refrigerator and serve at room temperature

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 Nutritional Information per Serving:

 Calories: 379 

Total Fat: 7 g 

Saturated Fat: 1.9 g 

Carbohydrates: 68 g

 Protein: 11 g