Cherry, wild rice & quinoa salad
Delight in the flavors of cherries combined with nutty wild rice and quinoa in this vibrant and nutritious salad recipe. Perfect blend of sweetness and crunch.
Ingredients:
- ¾ cup wild rice
- 1/2 cup quinoa (see Tips), rinsed if necessary
- ¼ cup extra-virgin olive oil
- ¼ cup fruity vinegar, such as raspberry or pomegranate
- ¾ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2 cups halved pitted fresh sweet cherries (see Tips)
- 2 stalks celery, diced
- ¾ cup diced aged goat cheese, smoked Cheddar or other smoked cheese
- 1/2 cup chopped pecans, toasted (see Tips)
Instructions:
- Start by boiling a generous amount of water in a large saucepan over high heat. Then, simmer wild rice for half an hour. Introduce quinoa into the saucepan and continue cooking until both the rice and quinoa reach a tender consistency, which should take around 15 minutes more. Once done, drain the water and rinse the mixture with cold water until it cools down; make sure to drain thoroughly.
- While the grains are cooking, combine oil, vinegar, salt, and pepper in a spacious bowl using a whisk. Then, mix in the cooked rice and quinoa, along with cherries, celery, cheese, and pecans. Toss everything together thoroughly. This dish can be served either at room temperature or chilled.
Summary:
- Calories: 2318 kcal
- Fat: 129 g
- Protein: 64 g
- Carbs: 246 g
- Potassium: 2260 mg
- Magnesium: 530 mg