Nutritious Millet, Buckwheat and Quinoa Salad
Stephan Welman 
Nutritious Millet, Buckwheat and Quinoa Salad
Millet, buckwheat, and quinoa are ancient grains renowned for their nutritional value, gluten-free nature, and versatility in cooking. This recipe combines all three for a hearty, nourishing bowl that can be enjoyed as a main meal or a delicious side. The grains are complemented with peas, spinach, almond flakes, cranberries and a zesty minty dressing for a balanced flavour profile.
Ingredients
· 85 g Healthful Harvest millet
· 85g Healthful Harvest buckwheat
· 85g Healthful Harvest red quinoa
· 750ml water
· 5g Healthful Harvest Pure salt
· 100g diced feta
· 1 cup frozen peas
· 1 cup diced baby spinach
· 50g roasted almond flakes
· 75 g cranberries
· 1 teaspoon dried mixed herbs
· Freshly ground black pepper, to taste
For the Dressing
· 30ml olive oil
· 15ml lemon juice
· 5ml Dijon mustard
· 5ml honey or maple syrup
· ¼ cup chopped mint
· Salt and pepper, to taste
Instructions
1. Rinse the grains. Place millet, buckwheat and quinoa in a sieve and rinse under cold running water.
2. Cook the grains: In a medium saucepan, combine the rinsed grains with 750ml water and 5g salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until all water is absorbed and grains are tender. Remove from heat and let stand, covered for 10 minutes. Fluff with a fork.
3. Prepare the dressing: Whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, chopped mint and a pinch of salt and pepper.
4. Cook frozen peas for 3min in boiling water and strain let it cool. Chop the spinach.
5. Roast the almond flakes in a dry pan over medium heat till golden.
6. Assemble the bowl: In a large serving bowl, combine the cooked grains, cooled peas, feta and chopped spinach. Drizzle with the dressing and toss gently to combine.
Garnish with the almond flakes and cranberries. Enjoy at room temperature.