¾ cup wild rice 1/2 cup quinoa (see Tips), rinsed if necessary ¼ cup extra-virgin olive oil ¼ cup fruity vinegar, such as raspberry or pomegranate ¾ teaspoon salt ¼ teaspoon freshly ground pepper 2 cups halved pitted fresh sweet cherries (see Tips) 2 stalks celery, diced ¾ cup diced aged goat cheese, smoked Cheddar or other smoked cheese 1/2 cup chopped pecans, toasted (see Tips)
STEP-1
Bring a large saucepan of water to a boil over high heat. Add wild rice and cook for 30 minutes.
STEP-2
Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more.
STEP-3
Drain and rinse with cold water until cool to the touch; drain well.
STEP-4
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.
STEP-5
Serve at room temperature or cold.