This one of those dishes that creates in the tastbuds a gastrophany--an allknowing awareness of the wonderfulness of food.
1/2 cup quinoa
1/2 cup brown rice
2 cups water
Dry roast the first two grains (I didn't) Bring the ingredients to a boil and simmer over low heat 25/30 minutes.
1/2 cup cooked or canned brown lentils
1/2 cup pinenuts, lightly toasted (I did)
1/2 cup shredded fresh basil (or 2 tsp. dry basil)
1/2 bulb fennel (finely diced)
1/2 cup dried cherries or currants, (I used dried cranberries)
1 T chopped green onion (I used 1 T regular onion)
Cool the grain mix and add all together.
Whisk 3 T. olive oil furiously and slowly add lemon juice until an emulsion is created. Add to salad and mix. Add salt and papper to taste. Serve at room temperature or chilled a day or more. Add more sauce when it absorbs it all.