Salad:
1 cup dry quinoa (rinse if you remember)

1/2 c. dry buckwheat groats (kasha)

3 c. water

1/2 cup chopped walnuts, lightly toasted

1/2 cup dried cranberries or cherries

2 medium stalks celery, chopped

1/4 cup sunflower seeds (toasted or raw)

1/4 cup chopped green onions

1/4 cup chopped parsley or cilantro

Dressing:

2 Tbsp. extra virgin olive oil

2 Tbsp. flax or hemp oil

3-4 Tbsp. agave nectar

juice of 1/2-1 lemon (to taste)

1 tsp. ground cinnamon

1/2 tsp. ground cumin

1/4 tsp. ground nutmeg