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.