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Wild Rice-and-Quinoa Garden Salad

Yield 10 servings (serving size: 1/2 cup)

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

Nutrition 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

How to Make It

  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.