I usually think of quinoa salad as more of a summer dish, but this is perfect for that oh-my-God-I want-spring-NOW season that people in other parts of the country call “March.” Perhaps it’s because the fresh fruitiness of the grapes is tamed by the deep nuttiness of the walnuts and wild rice. Or not. Whatever. It’s delicious.
(Inspired by Eating Well)
¾ cup wild rice
½ cup quinoa
¼ cup EVOO
¼ cup balsamic vinegar
black pepper (2 cranks of the pepper mill)
seedless red grapes, halved (a whole bunch of them, maybe 3 cups)
3 stalks of celery, diced
1 can black beans, drained and rinsed
heaping ½ cup chopped walnuts, toasted
1. Combine wild rice and 1 ½ cups water in a medium saucepan. Cook until the rice is tender and the water is gone, about 45 minutes.
2. In small saucepan, combine the quinoa and 1 cup of water. Cook until it’s done, about 15 minutes.
3. Whisk oil, vinegar and black pepper together in a small bowl.
4. In a large bowl, combine wild rice, quinoa, grapes, celery, black beans and toasted walnuts. Toss with the dressing. Serve slightly warm.