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Wild Rice and Quinoa Garden Salad

Source: Cooking Light-5/01





List of Ingredients



• 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 cloves garlic, minced
  






Instructions



1. 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.
   
   
2. 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.
   
   
3. Place the rice and quinoa in a large bowl. Stir in the green onion, bell pepper, and cucumber.
   
   
4. 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.
   
   
5. Yield: 10 servings (serving size: 1/2 cup) 122 cal, 3.9g fat, 3.7g pro, 19g carb, 3g fiber, 0mg chol, 2.1mg iron, 145mg sod, 20mg cal.