This whole-grain wild rice and quinoa salad recipe is perfect for toting to summer potlucks.
It features sweet cherries, crunchy celery, nutty aged goat cheese and toasted pecans.
If you’ve got the option to find red quinoa, it’s particularly pretty.
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.
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
Make Ahead Tip: Cover and refrigerate for up to 4 hours.
Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering.
Most quinoa is sold already rinsed; check the label.
Or pry out the pit with the tip of a knife or vegetable peeler.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
