Chilean Cherry, Wild Rice, and Quinoa Salad

  • 3/4 cup wild rice 1740
    Lundberg Rice Whole Grain Wild Garlic & Basil Organic 170G
    $6.97 • Ea
  • 1/2 cup quinoa 1741
    Compliments Quinoa Organic 700G
    $9.59 • Ea
  • 2 cups fresh Chilean cherries, pitted and cut in half 1742
    Cherries Sweet 1LB
    $7.11 • Bag
  • 2 celery stalks, diced 1743
    Celery 1EA
    $2.25 • Ea
  • 3/4 cup smoked Gouda cheese 1744
    Frico Smoked Cheese Gouda 150G
    $4.42 • Ea
  • 1/2 cup chopped, toasted pecans 1745
    Compliments Pecan Halves 100G
    $4.28 • Ea
  • 1/4 cup extra virgin olive oil 1746
    Ferma Oil Olive Virgin 500ML
    $6.77 • Ea
  • 1/4 cup fruity vinegar (raspberry, strawberry or other) 1747
    Compliments Vinegar Cider 1L
    $2.25 • Ea
  • 1 teaspoon Dijon mustard 1748
    Marquis Mustard Dijon 375ML
    $4.51 • Ea
  • 3/4teaspoon salt 1749
  • 1/4 teaspoon freshly ground pepper 1750
Video Directions

Preheat oven to 350°F. In a large saucepan, bring six cups of water to a boil. Add wild rice and cook for 30 minutes on medium heat. Add quinoa and cook until both rice and quinoa are tender, approximately 15 minutes more. Drain excess water and rinse with cold water. Drain well; set aside.

Spread whole pecans on a baking sheet and bake at 350°F for approximately 8 minutes (or until fragrant), stirring once. Let pecans cool and chop.If using sliced pecans, toast in a small, dry skillet over medium-low heat. Stir constantly until lightly browned (approximately 3 minutes). Let pecans cool.

Combine oil, vinegar, Dijon mustard, salt, and pepper in a large bowl and whisk until well blended. Add the rice and quinoa to a serving bowl and mix. Add cherries, celery, Gouda, and chopped pecans, and toss gently. Salad is best served at room temperature, but cold is fine.


Recipe from the Chilean Fresh Fruit Association