Wild Rice and Quinoa Garden Salad

Source: Cooking Light

3 cups water, divided
1/2 cup uncooked wild rice
1 cup uncooked quinoa
1/2 cup thinly sliced green onions
1/2 cup chopped red bell pepper
1/2 cup chopped seeded peeled cucumber
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced

Combine 1 cup water and wild rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 1 hour or until the rice is tender and liquid is absorbed.

Combine 2 cups water and quinoa in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.

Place the rice and quinoa in a large bowl. Stir in the green onions, bell pepper, and cucumber.

Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over quinoa mixture; toss gently to coat. Cover and chill at least 2 hours.

Yield: 10 servings (serving size: 1/2 cup)

NUTRITION PER SERVING: CALORIES 122 (29% from fat); FAT 3.9g (sat 0.5g,mono 2.3g,poly 0.7g); PROTEIN 3.7g; CHOLESTEROL 0.0mg; CALCIUM 20mg; SODIUM 145mg; FIBER 3g; IRON 2.1mg; CARBOHYDRATE 19g

Cooking Light, MAY 2001

I talked about this recipe HERE.