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Jeweled Quinoa & Wild Rice #GlutenFree #Vegan #Side #vegetarian #Roshashanah #Tanksgiving #holidays

Jeweled Quinoa & Wild Rice


  • Author: https://mayihavethatrecipe.com
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Side
  • Method: Stove top
  • Cuisine: Middle Eastern

Ingredients

  • 1 cup wild rice , rinsed
  • 1 cup tricolor quinoa, rinsed
  • 1tbsp extra virgin olive oil
  • 1 tsp salt, divided
  • 1/4 tsp turmeric
  • 1/8 tsp ground black pepper
  • 1/4 tsp ground cardamom
  • 1 1/2 tsp lemon zest ( about 1 lemon)
  • 4 tbsp dried cherries ( you can also use raisins or dried cranberries)
  • 3 tbsp caramelized pecans ( optional)

Instructions

  1. TO COOK THE WILD RICE:
  2. Bring two cups of water to a boil. Add 1/2 tsp salt
  3. Add wild rice. Bring to a boil, cover and simmer for 40 minutes
  4. Remove from heat, drain and transfer to a large bowl
  5. TO COOK THE QUINOA:
  6. In a medium saucepan, heat olive oil. Add quinoa and sauté for 3-5 minutes, stirring often, so it’s well coated with oil. Add 1 cup water, 1/2 tsp salt, turmeric, black pepper, cardamom and lemon zest
  7. Bring to a boil, cover and simmer for about 15-20 minutes or until all the water has been absorbed and quinoa is tender, but not mushy. Remove from heat and set aside to cool slightly. Fluff it up with a fork and transfer to the large bowl with the rice
  8. Add sun dried tomato dressing (recipe follows)immediately while rice and quinoa are warm
  9. Before serving add dried cherries and pecans and toss well

Notes

This dish can be served hot, cold to at room temperature.

Nutrition

  • Serving Size: 1 cup
  • Calories: 263
  • Sugar: 6
  • Sodium: 4
  • Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 44
  • Fiber: 4
  • Protein: 9
  • Cholesterol: 0
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