Cherry, Wild Rice & Quinoa Salad

Serves: 8

Total Time: 1 hour

Yield: 8 servings, about 3/4 cup each
Prep Time: 30 minutes


3/4 cup wild rice
1/2 cup red or white quinoa, rinsed
1/4 cup extra-virgin olive oil
1/4 cup fruity vinegar - pomegranate, raspberry, or orange
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups halved pitted fresh sweet cherries
2 stalks celery, diced
3/4 cup gorgonzola cheese
1/2 cup chopped pecans, toasted


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.


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