Ingredients:

  • 1⁄2 cup Quinoa (washed if available)
  • 3⁄4 cup Wild Rice
  • 1⁄4 cup Extra Virgin Olive Oil
  • 1⁄4 cup Fruity Vinaigrette (i.e. pomegranate, raspberry)
  • 3⁄4 tsp. salt
  • 1⁄4 tsp. pepper
  • 2 stalks of celery
  • 2 cups pitted and chopped cherries
  • 3⁄4 cup of goat cheese

Directions

  • Take 3⁄4 cup of wild rice and add to pot of boiling water.
  • Boil for 30 minutes.
  • Add 1⁄2 cup of quinoa to the boiling water.
  • Boil an additional 15 minutes.
  • Remove from stove and drain. Let cool.
  • While it is cooling prepare dressing.
  • Mix together in a bowl the 1⁄4 cup of extra virgin olive oil and the 1⁄4 cup fruity vinaigrette.
  • Add 3⁄4 tsp. salt and 1⁄4 tsp. pepper.
  • Pour mixture over wild rice and quinoa.
  • Add two stalks of chopped celery.
  • Add two cups of pitted and chopped cherries.
  • Add 3⁄4 cup of goat cheese.
  • Fold it all together.
  • To serve place salad on a plate of crisp greens and top with roasted pecans.

Toasted Pecans:

  • Pecans chopped and roasted in the 350 degree oven for 3-5 minutes