Herbed Wild Rice & Quinoa Garden Medley
Elevate your picnic or potluck with this vibrant Herbed Wild Rice & Quinoa Garden Medley! Packed with the wholesome goodness of wild rice and quinoa, this salad bursts with a colorful array of fresh vegetables. The delightful dressing, infused with a touch of Dijon mustard and aromatic herbs, ties everything together, creating a refreshing dish that's perfect for any occasion. With its pleasing textures and irresistible flavors, this salad is not just a side, but a standout centerpiece that will impress family and friends alike. Best of all, it's a dish you can prepare in advance and chill, allowing the flavors to meld beautifully and making it a stress-free option for busy days.
12
Servings
N/A
Calories
14
Ingredients
Ingredients
Water
3 cups (divided)
Wild rice
1/2 cup (uncooked)
Quinoa
1 cup (uncooked)
Green onion
1/2 cup (thinly sliced)
Red bell pepper
1/2 cup (chopped)
Cucumber
1/2 cup (seeded, peeled, and diced)
Olive oil
2 tablespoons
Balsamic vinegar
2 tablespoons
Dijon mustard
1 teaspoon
Salt
1/2 teaspoon
Dried thyme
1/2 teaspoon
Dried rosemary
1/4 teaspoon
Fresh ground black pepper
1 1/4 teaspoons
Garlic cloves
2 (minced)
Instructions
1
In a medium saucepan, combine 1 cup of water and the uncooked wild rice. Bring to a boil over medium-high heat. Once boiling, cover the saucepan, reduce the heat to low, and allow it to simmer for about 1 hour, or until the rice is tender and the liquid has been absorbed.
2
While the wild rice is cooking, in another medium saucepan, combine 2 cups of water and the uncooked quinoa. Bring to a boil, then cover, reduce the heat, and simmer for approximately 20 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and fluff with a fork.
3
In a large mixing bowl, combine the cooked wild rice and quinoa. Add the thinly sliced green onion, chopped red bell pepper, and diced cucumber to the bowl and mix well.
4
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, dried thyme, dried rosemary, fresh ground black pepper, and minced garlic until well combined.
5
Drizzle the dressing over the quinoa and rice mixture, tossing gently to ensure even coating.
6
Cover the salad and chill in the refrigerator for at least 2 hours to allow the flavors to meld and the salad to become refreshing and cool. Serve chilled.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Herbed Wild Rice & Quinoa Garden Medley?
It is a vibrant salad packed with wild rice, quinoa, and fresh vegetables like bell peppers and cucumbers, tossed in a Dijon herb dressing.
Is this recipe vegan?
Yes, this recipe is entirely plant-based and vegan-friendly.
Is this salad gluten-free?
Yes, both wild rice and quinoa are naturally gluten-free grains.
How many servings does this recipe provide?
This recipe makes approximately 12 servings.
How long does it take to cook the wild rice?
The wild rice takes about 1 hour to simmer until tender and the liquid is absorbed.
How long does it take to cook the quinoa?
The quinoa takes approximately 20 minutes to cook until it is fluffy and the water is absorbed.
Can I prepare this dish in advance?
Yes, it is recommended to prepare it in advance and chill it for at least 2 hours to allow flavors to meld.
What vegetables are included in this medley?
The recipe includes green onions, red bell pepper, and seeded, peeled, and diced cucumber.
What ingredients are in the dressing?
The dressing consists of olive oil, balsamic vinegar, Dijon mustard, salt, dried thyme, dried rosemary, fresh ground black pepper, and minced garlic.
How long should the salad chill before serving?
The salad should be covered and chilled in the refrigerator for at least 2 hours.
How much water do I need for the wild rice?
You need 1 cup of water for every 1/2 cup of uncooked wild rice.
How much water do I need for the quinoa?
You need 2 cups of water for 1 cup of uncooked quinoa.
Should the cucumber be peeled?
Yes, the recipe specifies that the cucumber should be seeded, peeled, and diced.
What kind of mustard should I use?
The recipe specifically calls for Dijon mustard.
How should I prepare the garlic?
The garlic should be finely minced before being added to the dressing.
Can I use fresh herbs instead of dried?
Yes, though you may need to increase the amount as fresh herbs are generally less concentrated than dried ones.
Is this dish served warm or cold?
This dish is intended to be served chilled as a refreshing salad.
What type of vinegar is used in the dressing?
Balsamic vinegar is used to provide a rich, slightly sweet flavor.
How should I cook the grains?
Both grains should be brought to a boil, then simmered on low heat in covered saucepans.
What is the texture of the finished salad?
It has a pleasing texture featuring the chewiness of wild rice, the fluffiness of quinoa, and the crunch of fresh vegetables.
Is this recipe high in fiber?
Yes, both quinoa and wild rice are excellent sources of dietary fiber.
Can this be served as a main course?
While categorized as a side dish, its protein-rich grains make it a satisfying vegetarian main.
What type of oil is best for the dressing?
The recipe calls for olive oil, which provides a healthy and flavorful base for the vinaigrette.
Do I need to fluff the quinoa?
Yes, after cooking the quinoa, you should remove it from the heat and fluff it with a fork.
How much salt is in the recipe?
The recipe includes 1/2 teaspoon of salt.
How much black pepper is used?
The recipe calls for 1 1/4 teaspoons of fresh ground black pepper.
What is the quantity of red bell pepper?
You will need 1/2 cup of chopped red bell pepper.
What is the quantity of green onion?
The recipe requires 1/2 cup of thinly sliced green onion.
Is this a good dish for potlucks?
Yes, it is described as a standout centerpiece that is perfect for picnics and potlucks.
How many garlic cloves are needed?
You will need 2 minced garlic cloves for this recipe.