Cherry, Wild Rice & Quinoa Salad
From EatingWell: May/June 2012
This whole-grain wild rice and quinoa salad recipe is perfect for toting to summer potlucks. It features sweet cherries, crunchy celery, nutty aged goat cheese and toasted pecans. If you can find red quinoa, it’s particularly pretty.
- 3/4 cup wild rice
- 1/2 cup quinoa (see Tips), rinsed if necessary
- 1/4 cup extra-virgin olive oil
- 1/4 cup fruity vinegar, such as raspberry or pomegranate
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cups halved pitted fresh sweet cherries (see Tips)
- 2 stalks celery, diced
- 3/4 cup diced aged goat cheese, smoked Cheddar or other smoked cheese
- 1/2 cup chopped pecans, toasted (see Tips)
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 4 hours.
- Tips: Although quinoa—a grain that was a staple in the ancient Incas’ diet—was once only found in natural-foods stores, it’s now readily available at most large supermarkets and even warehouse stores. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Most quinoa is sold already rinsed; check the label.
- To pit fresh cherries, use a tool made for the job—a hand-held cherry pitter; it also works for olives! Or pry out the pit with the tip of a knife or vegetable peeler.
- Toast chopped or sliced nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
Per serving: 282 calories; 16 g fat (4 g sat, 9 g mono); 10 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 8 g protein; 3 g fiber; 265 mg sodium; 258 mg potassium.
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1/2 fruit, 1/2 high fat meat, 2 1/2 fat
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- Main Ingredient
- Vegetarian, other
- May/June 2012