Wild Rice/quinoa Salad

Wild Rice/quinoa Salad Ingredients

1/2 c Wild rice	1/2 c Roasted sweet red peppers;
1 c Water and/or broth; (up to	2 tb Red wine vinegar
1 c Quinoa; rinsed	1 ts Minced parsley
2 c Water and/or broth	1 ts Dijon-style mustard
3 Or 4 whole scallions;	1/4 ts Black pepper
2 Or 3 cloves garlic; minced	1/2 ts Salt; (optional)

Instructions for Wild Rice/quinoa Salad

I thought this recipe of Jay Solomons (from "150 Vegan Favorites") was just too good not to share. Add wild rice to boiling water/broth and simmer until rice is tender, about 45 minutes to an hour. Add well-rinsed quinoa to boiling water/broth and simmer until all liquid is absorbed. I forgot to notice how long this takes. In a large mixing bowl, combine the wild rice, quinoa, scallions, garlic, roasted peppers, vinegar, parsley, mustard, pepper and salt. This salad really tastes best room temperature. In the original recipe, he calls for 1 teaspoon dried thyme, and fresh parsley rather than parsley flakes. I took it as written above to a dinner party of non-vegetarians, and had several requests for the recipe. Posted to fatfree digest by Laurie McCullough on Sep 9, 1999, converted by MM_Buster v2.0l.

Main Ingredient: RiceCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Garlic	Mustard	Parsley	Red wine vinegar
Rice	Salt	Scallion

Lunch

for flavor and categorization

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