Wild Rice and Quinoa Salad

From the CalciYum cookbook

Ingredients

• 3/4 c quinoa
• 1/4 c wild rice
• 2 seeded tomatoes or 2c cherry tomatoes, diced (1/2 package of cherry tomatoes)
• 3/4 c chopped parsley
• 1 c coarsely chopped dried figs (1/2 package)
• 1/2 c chopped green onions

Dressing

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

Directions

1. Cook wild rice in 3/4c salted water for 60 minutes. Cook quinoa in 1.25c salted water for 15 minutes. If not all water is absorbed drain. Allow both to cool.
2. In a large bowl, combine quinoa, wild rice, tomatoes, parsley, figs and green onions.
3. In a small bowl whisk together lemon juice, sesame oil, garlic, salt, cumin and coriander.
4. Pour over grains and vegetables. Toss together and refrigerate until chilled. Sprinkle with nuts.