Cherry, Wild Rice & Quinoa Salad
Yield: 8 servings, about 3/4 cup each
Total Time: 1 hour
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|
|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.