Hot Grain Salad

  • Yield: 8 servings


3cups water
1tablespoon chicken bouillon granules
1/2cup black or regular quinoa
1/2cup millet
1/2cup white rice
2tablespoons olive oil
1/2medium red bell pepper, chopped
1/2medium yellow bell pepper, chopped
1/2medium orange bell pepper, chopped
3cloves garlic, minced
2 shallots, minced
1/2cup cooked lima beans, black beans or soy beans
2 green onions, chopped
1teaspoon hot sauce
Soy sauce to taste
Apple cider vinegar to taste
Salt and pepper to taste


  1. Bring the water and bouillon granules to a boil in a 4-quart saucepan. Stir in the quinoa, millet and rice. Return to a boil and reduce the heat.
  2. Simmer for 15 to 20 minutes or until the grains are tender, stirring occasionally. Cool for 8 to 10 hours if possible.
  3. Heat the olive oil in a wok or skillet. Saute the bell peppers, garlic and shallots in the hot oil until tender. Stir in the cooked grains.
  4. Add the lima beans, green onions and hot sauce and mix well.
  5. Splash with soy sauce and vinegar and season with salt and pepper. Serve immdiately.

Recipe reprinted with permission from The Junior League of Phoenix, Inc., Pomegranates & Prickly Pears (The Junior League of Phoenix, Inc., 2005)