I’ve been thinking about and exploring alternatives to grains recently, generally used in gluten-free diets. Quinoa, known as “the gold of the Incas” and the “mother of all grains”, is actually a seed. It is very easy to prepare and can be used in salads, as a side dish, and many other ways. Here is a wonderful salad that combines quinoa with wild rice. I’ve had trouble in the past using wild rice, and so now I have a rather large stash of it that I would like to start getting rid of. This recipe makes it easy, since the wild rice is a component part rather than the center of the dish.
Quinoa and Wild Rice Salad with Goat Cheese (adapted from About.com)
What You Need
- 1 cup red quinoa
- 1/2 cup wild rice
- 1 cup walnuts, roughly chopped
- 2 1/2 ounces fresh goat cheese, crumbled
- 2 scallions, roughly chopped
- 1 cup dates, roughly chopped
- 1/4 cup walnut oil (or olive oil)
- 1 tablespoon sherry vinegar
- 1/4 teaspoon kosher salt
- sea salt and black pepper to taste
What You Do
- Bring quinoa to a boil with 2 cups of water. Cover and simmer 15-20 minutes until water is absorbed. The quinoa should be soft and fluffy and a little chewy.
- In a separate pot, bring wild rice to a boil with 2 cups of water. Simmer for 35-40 minutes until rice is soft but chewy. Drain any remaining water.
- When the quinoa and wild rice have cooled close to room temperature, mix together with the walnuts, dates, goat cheese and scallions.
- Whisk together the walnut oil, vinegar and salt. Drizzle over the salad and stir well.