Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1
Recipe by Cooking Light May 2001

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

122 calories; calories from fat 29%; fat 3.9g; saturated fat 0.5g; mono fat 2.3g; poly fat 0.7g; protein 3.7g; carbohydrates 19g; fiber 3g; cholesterol 0mg; iron 2.1mg; sodium 145mg; calcium 20mg.
Advertisement
Advertisement