Wild Rice Quinoa Garden Salad |
|
 |
Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 12 |
|
Don't let the long ingredient list make you pass this one by. It's mostly spices and the result is a wonderfull salad. Ingredients:
3 cups water, divided |
1/2 cup wild rice, uncooked |
1 cup quinoa, uncooked |
1/2 cup green onion, thinly sliced |
1/2 cup red bell pepper, chopped |
1/2 cup cucumber, seeded, peeled |
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 1/4 teaspoons fresh ground black pepper |
2 garlic cloves, minced |
Directions:
1. Combine 1 cup water and wild rice in a medium saucepan; bring to a boil.
2. Cover, reduce heat, and simmer for 1 hour or until the rice is tender and the liquid is absorbed.
3. Combine 2 cups water and quinoa in a medium saucepan/ bring to a boil.
4. Cover, reduce heat and simmer 20 minute or until liquid is absorbed.
5. Remove from heat; fluff with a fork.
6. Place quinoa and wild rice in a large bowl.
7. Stir in green onions, bell pepper and cucumber.
8. Combine oil and remaining ingredients in a small bowl, stirring with a whisk.
9. Drizzle over quinoa mixture; toss gently to coat. Cover and chill at least 2 hours.
|
|