Fruity Wild Rice Quinoa Salad
  • 3/4cup uncooked wild rice
  • 1/2cup uncooked quinoa
  • 3T Extra Virgin Olive Oil
  • 1/4cup Clover Valley Farms Juneberry Currant-Red Chili Vinegar
  • 1/4t salt
  • 1/4t freshly-ground black pepper
  • 1/2cup dried cranberriescraisins
  • 1cup diced cucumber or celery
  • 1/4cup crumbled feta cheese
  • 1/4cup chopped walnuts or pecans
  • 1/4cup 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