Wild Rice & Quinoa Garden Salad

Yield: 10     (serving size: 1/2 cup)

3 cups water, divided

1/2 cup uncooked wild rice

1 cup uncooked quinoa

1/2 cup thinly sliced green onions

1/2 cup chopped red bell pepper

1/2 cup chopped seeded peeled cucumber

2 tbsp. olive oil

2 tbsp. balsamic vinegar

1 tsp. Dijon mustard

1/2 tsp. salt

1/2 tsp. dried thyme

1/4 tsp. dried rosemary

1/4 tsp. freshly ground black pepper

2 garlic cloves, minced

  1. Combine 1 cup water and wild rice in a medium saucepan; bring to boil. Cover, reduce heat, and simmer 1 hour or until rice is tender and liquid is absorbed.
  2. Combine 2 cups water and quinoa in a medium saucepan and bring to boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with fork.
  3. Place rice and quinoa in a large bowl. Stir in green onions, bell pepper and cucumber.
  4. Combine oil and remaining (7) ingredients in a small bowl, stirring with whisk. Drizzle over quinoa mixture,; toss gently to coat. Cover and chill at least 2 hours.

CALORIES 122 (29% from fat); FAT 3.9g (sat. fat 0.5g); CHOL 0mg; SOD 145mg; CARB 19g; FIBER 3g; PROTEIN 3.7g

from Cooking Light Annual Recipes 2002

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