Fruity Wild Rice Quinoa Salad

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  • 3/4 cup uncooked wild rice
  • 1/2 cup uncooked quinoa
  • 3 T Extra Virgin Olive Oil
  • 1/4 cup Clover Valley Farms Juneberry Currant-Red Chili Vinegar
  • 1/4 t salt
  • 1/4 t freshly-ground black pepper
  • 1/2 cup dried cranberries craisins
  • 1 cup diced cucumber or celery
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup chopped fresh parsley or basil
  1. Bring 3-4 cups water to boil.
  2. Add wild rice, reduce to low heat and cook for 20-30 minutes, or until the rice is fluffy.
  3. Add quinoa to the rice and cook about 15 minutes more – OR – If you have a rice cooker, combine the wild rice, quinoa and water, push START.
  4. Rinse the rice quinoa mixture and drain well.
  5. Chop cucumber, fete cheese, nuts, and fresh herbs.
  6. Whisk oil, vinegar, salt & pepper together in a large bowl.
  7. Combine wild rice, quinoa and other ingredients then toss to combine.
Recipe Notes

Serve warm or chilled, it’s great both ways! Makes 6 cups

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