i used dried cherries amd added at very end of rice/quinoa cooking time- then drained. used blue cheese, a mix of toasted mixed nuts and grapefruite white balsamic vinegar. it was delicious!
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.
6 Reviews for Cherry, Wild Rice & Quinoa Salad
This salad tastes like autumn in a bowl. I didn't used celery because I don't like raw celery and for the "fruity vinegar" I used apple cider vinegar. I think red wine vinegar would be good too. I think this salad would be a great addition to our Thanksgiving potluck.
Love this salad and have made it several times. I use manchego cheese instead of goat cheese, and I don't put any nuts into the salad. Instead, I'll offer nuts on the side, preferring pistachio or pignoli. This way, the leftover salad (if there is any) can still have crunchy nuts sprinkled on top.
I wanted to make this the moment I saw the recipe. I followed it as directed and it was a huge hit at a party. Several people have asked for the recipe. The flavors work well together and the texture is very satisfying.
This recipe was so good!! It's deliciously nutty and chewy, with fresh cherries throughout. I doubled the amount of celery, cut back on the oil by a bit and just used regular goat cheese. I made it for two different parties this weekend and everyone loved it!