Wild Rice and Quinoa Salad


Ingedients

  • 2 c cooked quinoa
  • 1 c cooked wild rice
  • 2 tomatoes seeded and diced
  • 3/4 c chopped parsley
  • 1 c coarsely chopped dried figs
  • 1/2 chopped green onions

Dressing

  • 11/2 c lemon juice
  • 1 Tbsp dark sesame oil
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 3/4 c toasted slivered almonds
  • 1/2 c chopped walnuts; optional

Directions

  1. In a large bowl, combine quinoa, wild rice, tomatoes, parsley, figs and green onions.
  2. In a small bowl whisk together lemon juice, sesame oil, garlic, salt, cumin and coriander.
  3. Pour over grains and vegetables. Toss together and refrigerate until chilled. Sprinkle with nuts.

To cook rice

  1. Place 1/4 c dry rice in 1 c water and cover and bring to a boil.
  2. Reduce heat and simmer for 60 minutes. Water should be absorbed by the rice.
  3. Allow to cool.

To cook quinoa

  1. Measure 1 3/4 c water for every c of quinoa.
  2. Place measured quinoa in bowl and cover with generous amount of fresh water.
  3. "Scrunch" the grain and discard the discoloured water through a fine strainer. Repeat til the water is clean.
  4. Place measured quinoa into pan with fresh water and bring to a boil.
  5. Cover and simmer for about 15 minutes.
  6. Let stand for a few minutes.