Aunt Theresa's Grain Salad

Aaron and I visited with his dad's side of the family last weekend. Among the many reasons we had such a wonderful time was that his family was so accommodating with vegan food. They had a ton of tasty dishes, one of which was this grain salad that his Aunt Theresa made. She used couscous, which was awesome, but I changed up the grains a bit and modified the recipe for my lunch this week. She told me the ingredients for the dressing and while I don't know if the proportions are the same as what she used, it definitely came out awesome!

Aunt Theresa's Grain Salad (serves 4)

For the salad:
1 cup grains, cooked according to package directions (I used a mix of kamut, spelt, and quinoa)
2 cups chick peas, rinsed and drained
4 celery stalks, chopped
4 green onions, chopped
1 cup parsley, chopped
1/2 cup dried cranberries
1/4 cup toasted pine nuts

For the dressing:
Juice of 1 lemon*
Juice of 1 orange*
2 Tbls. olive oil
1 tsp. curry powder
1/2 tsp. sea salt

*You owe it to yourself to use fresh citrus juice. The difference from the bottled stuff will astound you. And if you microwave sliced citrus for 10-15 seconds it will make it much easier to juice.

In a large bowl mix together all of the salad ingredients. In small bowl combine the juices for the dressing and then whisk in the oil, then the curry powder and salt. Combine the dressing with the salad.