¾ cup wild rice
½ cup quinoa, rinsed if necessary
¼ cup extra-virgin olive
¼ cup fruity vinegar, such as raspberry or pomegranate
¾ tsp salt
¼ tsp freshly ground pepper
2 cups halved pitted fresh sweet cherries
2 stalks celery, diced
¾ cup diced aged goat cheese, smoked Cheddar or other smoked cheese
½ cup chopped pecans, toasted
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 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.
Makes 8 servings, about 3/4 cup each.
Per serving: 282 calories; 16 g Fat; 4 g Sat; 9 g Mono; 10 mg Cholesterol; 27 g Carbohydrates; 8 g Protein; 3 g Fiber; 265 mg Sodium; 258 mg Potassium.
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