I like to use a mixture of grains in salads and pilafs. The fluffy, pale quinoa in this gingery salad contrasts nicely with the dark, chewy wild rice. You can serve this as a one-dish meal, a starter or a side dish.
Ingredients
For the grains and vegetables
- 2 cups cooked quinoa
- 1 cup cooked wild rice
- Salt to taste
- 1 red bell pepper, cut in 2-inch strips
- 1 cup diced cucumber
- 1 cup edamame
- ¼ cup chopped cilantro
- 3 tablespoons chopped or thinly sliced spring onions or scallions
For the dressing
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon rice vinegar
- 2 teaspoons minced fresh ginger (more to taste)
- 1 small garlic clove, minced
- Pinch of cayenne
- Salt to taste
- ½ teaspoon soy sauce
- 2 tablespoons Asian sesame oil
- ⅓ cup canola oil
- Leaf lettuce or radicchio for serving optional
- Nutritional Information
Nutritional analysis per serving (4 servings)
426 calories; 28 grams fat; 2 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 9 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 9 grams protein; 50 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves four to six
Preparation
- Toss together all of the salad ingredients.
- Whisk together the dressing ingredients. Toss with the salad ingredients, and serve — if desired, over a bed of lettuce or radicchio leaves.
- Advance preparation: You can make this dish a few hours ahead and refrigerate. Cooked grains will keep for several months in the freezer and for three or four days in the refrigerator.
10 minutes
Dining and Cooking