Recipe: Cherry, wild rice and quinoa salad

Colorful and flavorful cherry, wild rice and quinoa salad. The combination of bright flavors is a great side dish for your lunches or dinners and it’s perfect for a potluck.  

Serves 8

Ingredients

• ¾ cup wild rice*
• ½ cup quinoa, rinsed*
• ¼ cup extra-virgin olive oil
• ¼ cup fruity vinegar, such as raspberry or pomegranate**
• ¾ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 2 cups halved and pitted fresh sweet cherries
• 2 stalks celery, diced
• ¾ cup diced aged goat cheese, smoked cheddar or other smoked cheese
• ½ cup chopped pecans, toasted

Directions

Bring a large saucepan of water to a boil over high heat. Add wild rice and cook for 30 minutes. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more. Drain and rinse with cold water until cool to the touch; drain well.

Meanwhile whisk oil, vinegar, salt and pepper in a large bowl. Add the rice and quinoa, cherries, celery, cheese and pecans and toss to combine.

Serve at room temperature or cold.

*Could substitute with brown rice or use all quinoa or any combination of whole grains on hand.

**You may also use 2 tablespoons of balsamic vinegar with macerated cherries to get liquid and sweetness.

Nutrition Facts (per serving):

282 calories, 16.3g fat (3.9g saturated fat), 272.1mg sodium, 27.2g carbohydrates, 8g protein, 6.5g sugar, 3.5g fiber

Adapted from: Eating Well

Reviewed by PeaceHealth dietitians and nutritionists.