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
If you want to make the spread at your next party look...
Cool down with these healthy, homemade freezer pops. On hot...
If you’re looking for a new recipe to make for your Fourth of...
Put a fresh twist on your classic American fare with this...
From grilled chicken recipes to chicken salad recipes, our...
Having a snack attack? Stock your fridge and pantry with...
To round out your summer meal, enjoy one of our healthy...
Enjoy all the fruits and vegetables summer has to offer with...
What's a picnic without coleslaw and a salad? Our healthier...
You won’t waste half a day’s worth—or more—of calories with...
Beat the heat this summer with these easy recipes for your...
Fire up the grill, pull out the lawn chairs and celebrate...
Whether you’re in the mood for a sweet or salty snack, our...
We know summer can be a busy time of year, but be sure to...
Turmeric most often appears in Indian cuisine, as its flavor...
Cut saturated fat when you bake by swapping some of the...
- 8 or more
- Main Ingredient
- Vegetarian, other
- Ease of Preparation
- Total Time
- 1 hour or less
- May/June 2012