Tuesday, February 19, 2013

3 grain cranberry almond salad

I hope everyone in Ontario enjoyed this past Family Day weekend (and those American’s – President’s Day). We sure did; getting out and doing lots. One thing I wanted to share was our trip to the Buffalo Museum of Science. This was our first time visiting and we were so impressed with the facility. In the past year we’ve gone to Toronto to visit the ROM and the Science Centre, both sort of dark with a slightly stuck in the 80’s sort of vibe, teeming with people everywhere and very little opportunity to get a space to yourself to enjoy an exhibit. I’m thinking it was through those experiences we gained an appreciation for the Buffalo Museum of Science. It’s just the right size to see in one day and the exhibits are interesting and engaging. 

The building is old but they’ve maintained the integrity of the original 30’s architecture details such as crown mouldings and wooden dioramas. Exhibits included wildlife native to Niagara, space, the human body, our marvelous earth, nano, ancient Egypt and dinosaurs to name a few.

It’s neat how demonstration provides a different sort of learning books might not be able to provide. 
Owen was so engaged with the entire museum and absorbed a whole lot of knowledge.

He hasn't stopped talking about all the things he saw and learned.

With the extra time this past weekend provided I decided to put together a grain salad that turned out great.

3 Grain Cranberry Almond Salad 
2 cups couscous
1 cup bulgur wheat
½ cup quinoa
1 cup whole almonds (roughly chopped)
1 cup dried cranberries (I used sweetened)
2 scallions, thinly sliced
1 handful parsley, roughly chopped
¼ cup olive oil
1 tbsp Dijon mustard
1 tbsp honey
1 tbsp white balsamic vinegar

Cook couscous, bulgur and quinoa according to package directions. Mix grains and other ingredients together. Dress salad, season with salt & pepper to taste and let stand refrigerated for at least an hour.

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