Recipe Library
Cherry, Wild Rice & Quinoa Salad
Wild rice and quinoa soak up a fruity vinegar dressing, then mingle with juicy sweet cherries, crisp celery, smoky cheese, and toasted pecans for a chewy, tangy bite that feels both fresh and deeply satisfying.
- Total
- 1 hr
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 8
Nutrition per Serving
- Calories
- 282
- Protein
- 8g
- Carbs
- 27g
- Fat
- 16g
- Fiber
- 4g
- Sugar
- 7g
- Sodium
- 272mg
Ingredients
- 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)
Instructions
- 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.