Cherry, Wild Rice & Quinoa Salad

Cherry, Wild Rice & Quinoa Salad

This whole-grain wild rice and quinoa salad recipe is perfect for toting to summer potlucks. It features sweet cherries, crunchy celery, nutty aged goat cheese and toasted pecans. If you can find red quinoa, it’s particularly pretty.

From EatingWell: May/June 2012
Yield: 8 servings, about 3/4 cup each
Active Time: 30 minutes
Total Time: 1 hour


  1. 3/4 cup wild rice
  2. 1/2 cup quinoa (see Tips), rinsed if necessary
  3. 1/4 cup extra-virgin olive oil
  4. 1/4 cup fruity vinegar, such as raspberry or pomegranate
  5. 3/4 teaspoon salt
  6. 1/4 teaspoon freshly ground pepper
  7. 2 cups halved pitted fresh sweet cherries (see Tips)
  8. 2 stalks celery, diced
  9. 3/4 cup diced aged goat cheese, smoked Cheddar or other smoked cheese
  10. 1/2 cup chopped pecans, toasted (see Tips)


  1. Bring a large saucepan of water to a boil over high heat. Add wild rice and cook for 30 minutes. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more. Drain and rinse with cold water until cool to the touch; drain well.
  2. Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add the rice and quinoa, cherries, celery, cheese and pecans and toss to combine. Serve at room temperature or cold.

Tips & Notes


Nutrition Per Serving: 282 calories; 16 g fat (4 g sat, 9 g mono); 10 mg cholesterol; 27 g carbohydrates; 8 g protein; 3 g fiber; 265 mg sodium; 258 mg potassium.

Nutrition Bonus:

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 fruit, 1/2 high fat meat, 2 1/2 fat