Jeweled Wild Rice and Quinoa
Quinoa can be a wonderful side dish in the winter, it is high in protein and nutrients, and can be used in place of rice. I like to jazz it up a bit more for the Holidays, and add in some special things. The recipe I am sharing with you today combines it with wild rice, a Minnesota staple which I love this time of the year. As well as flavorful pomegranate seeds, scallions and toasted pecans. It is really pretty simple, but so good! This is wonderful served alongside a protein source. This recipe is full of fiber, low in fat, and packed with deliciousness! I would be proud to serve it to Holiday guests!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Place the wild rice in a pot with just enough filtered water to cover by 3 inches, then bring to a boil, and lower to a simmer. Cover and cook for about 1 hour until the rice is tender and starting to bloom. Drain and add to a large bowl.
Meanwhile, to prepare the quinoa, place quinoa and 1 1/2 cups filtered water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain and add to the bowl with the wild rice.
Add all the other remaining ingredients, and mix until well blended (adding more sea salt if necessary). Serve!
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- Heart Healthy
- Side Dish