TO COOK THE WILD RICE:

1. In a medium pot bring 6 cups of water and 1 tsp of salt to a boil.
2. Rinse the rice in a fine mesh colander.
3. Add wild rice and boil uncovered for 35-40 minutes until the rice is cooked.  Wild rice should be tender but still have a bite. Some of the wild rice grains will split open. 
4. Remove rice from heat, drain, and transfer to a large bowl.

TO COOK THE QUINOA:

1. In a medium saucepan, heat olive oil. Add quinoa, turmeric, black pepper, cardamom, and the remaining 1/2 tsp salt, sauté for 3-5 minutes, stirring often, so the quinoa is well coated with the oil and spices.  
2. Add 1 1/3 cups water. Bring water to a boil, cover, lower the temperature, and simmer covered for 15-20 minutes or until all the water has been absorbed and the quinoa is tender, but not mushy. Remove from heat and set aside to cool slightly. Fluff it up with a fork. 

TO MAKE THE SALAD DRESSING

1. While the wild rice and quinoa are cooking make the dressing
2. Mix all the ingredients in a blender until smooth

PUTTING IT ALL TOGETHER

1. In a large bowl combine, quinoa and wild rice, lemon zest sun-dried tomato dressing. Do this while the rice and quinoa are still warm, and mix gently so the salad dressing coats the rice and quinoa.
2. Before serving add dried cherries and pistachios.