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Quinoa with Wild Rice and Cherries

Quinoa is a staple in my family and this summer version is perfect for outdoor entertaining.
Course Side dish or Main
Cuisine California Greek
Keyword cherries, quinoa, wild rice
Author Eating Well Magazine

Ingredients

  • 3/4 cup wild rice
  • 1/2 cup quinoa
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups pitted, halved fresh sweet cherries
  • 3/4 cup diced feta cheese
  • 2 stalks celery, diced
  • 1/2 cup pecans, toasted

Instructions

  1. Bring a large saucepan of water to a boil over high heat.
  2. Add wild rice and cook for 30 minutes.
  3. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes.
  4. Drain and rinse with cold water until cool to touch. Drain well.

  5. Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl.

  6. Add the rice, quinoa, cherries, celery, cheese and pecans and toss to combine.

  7. Serve at room temperature or cold.