Recipe
Salad
Chilean Cherry, Wild Rice and Quinoa Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| Salad: | ||
| ¾ c. wild rice | ||
| ½ c. quinoa | ||
| 2 c. fresh Chilean Cherries, pitted and cut in half | ||
| 2 celery stalks, diced | ||
| ¾ c. smoked Gouda cheese | ||
| ½ c. chopped pecans | ||
| Vinaigrette: | ||
| ¼ c. extra-virgin olive oil | ||
| ¼ c. fruity vinegar, such as raspberry, strawberry or other | ||
| 1 tsp. Dijon mustard | ||
| ¾ tsp. salt | ||
| ¼ tsp. freshly ground pepper |
Directions
- In a large saucepan, bring six cups of water to a boil. Add wild rice, cook for 30 minutes reducing to medium heat. Add quinoa to saucepan and cook until both rice and quinoa are tender, approximately 15 minutes more. Drain excess water and rinse with cold water until cool. Drain well; set aside.
- Spread whole pecans on a baking sheet and bake at 350 degrees for approximately 8 minutes (or until fragrant), stirring once. Let pecans cool and chop. If using sliced pecans, toast in a small, dry skillet over medium-low heat. Stir constantly until lightly browned (approximately 3 minutes). Let pecans cool.
- Combine oil, vinegar, Dijon mustard, salt, and pepper in a large bowl and whisk until well blended. Add the rice and quinoa to bowl and mix. Add cherries, celery, Gouda, and chopped pecans, and toss gently. The salad is best served at room temperature but cold is fine.
Recipe Source:
www.fruitsfromchile.com