Ingredients
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3 cups water, divided
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1/2 cup wild rice, uncooked
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1 cup quinoa, uncooked
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1/2 cup red bell pepper, chopped
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1/2 cup cucumber, seeded, peeled
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2 tablespoons olive oil
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2 tablespoons balsamic vinegar
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1 teaspoon Dijon mustard
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1/2 teaspoon salt
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1/2 teaspoon dried thyme
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1/4 teaspoon dried rosemary
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1 1/4 teaspoons fresh ground black pepper
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2 garlic cloves, minced
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1/2 cup green onion, thinly sliced
Instructions
- Combine 1 cup water and wild rice in a medium saucepan; bring to a boil.
- Cover, reduce heat, and simmer for 1 hour or until the rice is tender and the liquid is absorbed.
- Combine 2 cups water and quinoa in a medium saucepan/ bring to a boil.
- Cover, reduce heat and simmer 20 minute or until liquid is absorbed.
- Remove from heat; fluff with a fork.
- Place quinoa and wild rice in a large bowl.
- Stir in green onions, bell pepper and cucumber.
- Combine oil and remaining ingredients in a small bowl, stirring with a whisk.
- Drizzle over quinoa mixture; toss gently to coat. Cover and chill at least 2 hours.