Cherry, Wild Rice & Quinoa Salad

By ruthg

Toast chopped or sliced nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Ingredients

• 3/4 3/4 3/4 cup wild rice
• 1/2 1/2 1/2 cup quinoa (see Tips), rinsed if necessary
• 1/4 1/4 1/4 cup extra-virgin olive oil
• 1/4 1/4 1/4 cup fruity vinegar, such as raspberry or pomegranate
• 3/4 3/4 3/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon freshly ground pepper
• 2 2 2 cups halved pitted fresh sweet cherries (see Tips)
• 2 2 2 stalks celery, diced
• 3/4 3/4 3/4 cup diced aged goat cheese, smoked Cheddar or other smoked cheese
• 1/2 1/2 1/2 cup chopped pecans, toasted (see Tips)

Preparation

Step 1

1.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.

2. 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.