Lemon Kissed Alpiste Salad
15 Minutes Prep + 20 Minutes Cooking + 60 Minutes Chilling
5 Servings (1 cup/250 mL each)
Measure 1 cup (250 mL) alpiste into a fine mesh strainer. Thoroughly rinse and strain.
In a medium saucepan, bring alpiste and broth to a boil.
Reduce heat. Cover. Simmer 20-25 minutes. Remove from heat.
Let rest 5 minutes. Fluff with fork. Cool.
In a salad bowl, combine alpiste, zucchini, red pepper, dried cranberries (or dried cherries) and cilantro.
To prepare dressing: In a small bowl or jar with tight-fitting lid, combine oil, lemon juice and zest. Mix well.
Pour dressing over salad. Toss well to coat.
Chill for one hour before serving.
1 cup (250 mL) alpiste
i2 cups (500 mL) chicken broth, homemade or low sodium
1 cup (250 mL) diced zucchini
1 cup (250 mL) diced red pepper
1/2 cup (125 mL) dried cranberries or cherries
1/2 cup (125 mL) chopped cilantro
3 Tbsp (50 mL) canola oil
2 Tbsp (25 mL) freshly squeezed lemon juice
1 tsp (5 mL) lemon zest