Cherry, Wild Rice & Quinoa Salad

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O.M.G. good – this can be whipped up for a side or main dish at any summer event (served cold) or even in the cold months served warm!

  1. Preheat oven to 325degrees – layer pan with parchment paper & add 1/2C chopped pecans in one layer – bake til golden (do not let get black) – set aside
  2. Cook 3/4 cup wild rice per instructions on packet
  3. When rice is nearly cooked (~30 minutes) add 1/2C quinoa and cook until the rice & quinoa are tender (about 15 minutes)

While cooking rice continue with the below:

  1. Whisk 1/4C oil, 1/4C vinegar, 3/4t salt & 1/4t pepper in large bowl
  2. Slice up 2C pitted cherries, 2 stalks diced celery & 1/2C toasted pecans – toss in large bowl

Once the rice/quinoa mix is fully cooked drain & rinse with cold water until cool to the touch & add into large bowl with other ingredients.

This dish is yum & can be served at room temp, hot or cold – so make sure to add this to your menu at anytime of year!

Nutritional Info Per Serving (Serves 4): 310 calories – 12 grams of fat – 45 carbs – 9 grams of protein

Continue reading for ingredient list & original recipe…

Ingredient List for Cherry, Wild Rice & Quinoa Salad:

  • 2C pitted cherries
  • 2 stalks celery
  • 3/4C wild rice
  • 1/2C quinoa
  • 1/2C chopped raw pecans
  • 1/4C raspberry vinaigrette
  • EVOO & S/P

Click here for original recipe.

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