Fruity Wild Rice Quinoa Salad
uncooked wild rice
Extra Virgin Olive Oil
Clover Valley Farms Juneberry Currant-Red Chili Vinegar
freshly-ground black pepper
diced cucumber or celery
crumbled feta cheese
chopped walnuts or pecans
chopped fresh parsley or basil
Bring 3-4 cups water to boil.
Add wild rice, reduce to low heat and cook for 20-30 minutes, or until the rice is fluffy.
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.
Rinse the rice quinoa mixture and drain well.
Chop cucumber, fete cheese, nuts, and fresh herbs.
Whisk oil, vinegar, salt & pepper together in a large bowl.
Combine wild rice, quinoa and other ingredients then toss to combine.
Serve warm or chilled, it’s great both ways! Makes 6 cups