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still more quinoa

I'm looking forward to trying all the great quinoa
recipes that have been posted.
Here's one for Wild Rice and Quinoa Salad, from Jay
Solomon's "150 Vegan Favorites"

1/2 cup wild rice
3 1/2 cups water
1 cup quinoa, rinsed
3 or 4 whold scallions, trimmed and chopped
2 or 3 cloves garlic, minced
1/2 cup roasted sweet peppers, diced
2 tablespoons red wine vinegar
2 to 3 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon Dijon-style mustard
1/2 teaspoon black pepper (I use 1/4 teaspoon)
1/2 teaspoon salt

     In a medium saucepan, combine the wild rice and 
1 1/2 cups of the water and bring to a simmer over
medium-high heat. Stir the grains, cover, and cook
medium-low heat until the rice is tender, 40 to 45
minutes. Fluff and set aside.
     Meanwhile, in another medium saucepan, combine
the quinoa and the remaining 2 cups of water and bring
to a simmer over medium-high heat. Stir the grains,
cover and cook over medium-low heat until all of the
water is
absorbed, about 15 minutes. Fluff and set aside.
     In a large mixing bowl, combine the wild rice,
quinoa, scallions, garlic, roasted peppers, vinegar,
parsley, thyme, mustard, pepper and salt. Chill the
salad at least 1 hour before serving.

Note: The Dijon mustard/red wine vinegar combination
is really good for people who can't eat onions or
garlic-- just leave those out. It's still really
I've omitted some oil and increased the vinegar. I
think this would also be great with a good balsamic
This also tastes great right after you make it, with

Laurie in Oklahoma

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