Mango, Quinoa, Millet Salad

Instructions

Salad

• 1 cup millet
• 1/2 cup quinoa
• 3 cup water
• 1 cups fresh spinach, chopped
• 1 mango, cubed
• 1/2 cup slivered almonds
• 1/2 cup unsweetened dried cranberries
• 1/4 cup yellow onions, diced

Lemon poppy seed dressing

• 1/4 cup lemon juice
• 1.5 tablespoon raw unpasteurized honey – see note
• 2 tablespoon Dijon mustard
• 1 tablespoon poppyseeds
• 1/4 teaspoon herbamare

Directions

1. Place millet and quinoa in a strainer and rinse in cold water for a couple of seconds. Place rinsed grains in a medium sized saucepan and combine with water. Cover and bring to a boil. Once boiling, reduce heat to simmer and allow to cook for 10-15 minutes, or until water has absorbed. Remove from heat and allow to sit with the lid on for 10 minutes before removing and allowing to cool.
2. Meanwhile, combine remaining salad ingredients in a large bowl. Add lukewarm or chilled grains. Stir to combine.
3. In a small bowl, mix together lemon poppy seed dressing ingredients before pouring over the salad. Serve at room temperature or cold.