Cherry Wild Rice & Quinoa Salad

Cherry Wild Rice & Quinoa Salad

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Ingredients

Makes: 8 servings

  • 3/4 cup wild rice

  • 1/2 cup quinoa

  • 1/4 cup olive oil

  • 1/4 cup organic raspberry vinegar

  • 3/4 teaspoons sea salt

  • 1/4 teaspoon freshly ground pepper

  • 2 cups halved pitted organic fresh cherries

  • 2 stalks celery, diced

  • 3/4 cup diced aged organic goat cheese

  • 1/2 cup chopped pecans, toasted​

Preparation

  1. Bring a large saucepan of water to a boil over high heat. Add wild rice and cook for 30 minutes. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more. Drain and rinse with cold water until cool to the touch; drain well.

  2. Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add the rice and quinoa, cherries, celery, cheese and pecans and toss to combine. Serve at room temperature or cold.

Tips

If making ahead of time – cover and refridgerate for up to 4 hours.

Nutrition Per Serving: Calories: 282 | Fat: 16 g | Choleseteral: 10 mg | Carbs: 27 g | Protein: 8 g | Fiber: 3 g |

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