Wild Rice-and-Quinoa Garden Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
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 tablespoons olive oil |
2 tablespoons balsamic vinegar |
1 teaspoon dijon mustard |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon dried rosemary |
1/4 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
Directions:
1. Combine 1 cup water and wild rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 1 hour or until the rice is tender and liquid is absorbed.
2. Combine 2 cups water and quinoa in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
3. Place the rice and quinoa in a large bowl. Stir in the green onions, bell pepper, and cucumber.
4. Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over quinoa mixture; toss gently to coat. Cover and chill at least 2 hours.
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