Wild Rice-and-Quinoa Garden Salad

Cooking Light
10 servings (serving size: 1/2 cup)

Ingredients

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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

Preparation

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.

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.

Place the rice and quinoa in a large bowl. Stir in the green onions, bell pepper, and cucumber.

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.

Created date

January 2003

Nutritional Information

Calories 122
Caloriesfromfat 29 %
Fat 3.9 g
Satfat 0.5 g
Monofat 2.3 g
Polyfat 0.7 g
Protein 3.7 g
Carbohydrate 19 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 145 mg
Calcium 20 mg