Wild Rice Quinoa Garden Salad Recipes

CHERRY, WILD RICE & QUINOA SALAD

Steps:

• 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.
• 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.

QUINOA AND WILD RICE SALAD WITH GINGER SESAME DRESSING

Steps:

• Toss together all of the salad ingredients.
• Whisk together the dressing ingredients. Toss with the salad ingredients, and serve - if desired, over a bed of lettuce or radicchio leaves.

WILD RICE SALAD

Steps:

• Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

WILD RICE QUINOA GARDEN SALAD

Steps:

• Combine 1 cup water and wild rice in a medium saucepan; bring to a boil.
• Cover, reduce heat, and simmer for 1 hour or until the rice is tender and the liquid is absorbed.
• Combine 2 cups water and quinoa in a medium saucepan/ bring to a boil.
• Cover, reduce heat and simmer 20 minute or until liquid is absorbed.
• Remove from heat; fluff with a fork.
• Place quinoa and wild rice in a large bowl.
• Stir in green onions, bell pepper and cucumber.
• Combine oil and remaining ingredients in a small bowl, stirring with a whisk.
• Drizzle over quinoa mixture; toss gently to coat. Cover and chill at least 2 hours.

WILD RICE, QUINOA & CRANBERRY SALAD

Steps:

• Rinse wild rice thoroughly; drain. In a large saucepan, combine rice and 5 cups broth; bring to a boil. Reduce heat; simmer, covered, 60-70 minutes or until rice is fluffy and tender. Drain if necessary., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Finely grate enough peel from oranges to measure 2 teaspoons; place in a large bowl. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over the same large bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit. Cut orange sections in half; stir into orange juice and peel. Add cranberries, almonds, parsley, rice, quinoa and onion mixture., In a small bowl, whisk oil, thyme, vinegar, salt and pepper until blended. Pour over rice mixture; toss to coat.