½ cup tri-color quinoa, uncooked
½ cup wild rice, uncooked
1/3 cup sliced almonds
½ cup fresh cherries, pitted and halved
3 stalks celery, diced
Honey-Lemon Vinaigrette Dressing:
1 Tbsp olive oil
2 tsp honey (sub maple syrup if vegan)
juice from 1/2 a lemon
1 tsp apple cider vinegar
pinch of sea salt & black pepper
1. Cook wild rice and quinoa according to package instructions (i.e. rinse well with water first, unless already pre-rinsed, then bring pot of water to boil. Add wild rice and quinoa & let simmer for time recommended.) Drain any additional liquid and transfer to a large bowl, allowing to cool completely.
2. While rice and quinoa are cooking, prepare the dressing by mixing olive oil, honey, fresh lemon juice, apple cider vinegar, and a pinch of sea salt & pepper together in a small bowl.
3. Add the vinaigrette, pitted halved cherries, diced celery, and sliced almonds to the bowl with rice/quinoa and toss together. Serves 6-8 as a side dish, or 3-4 as a meal. Feel free to top with baked tofu, grilled chicken, or a sprinkle of goat cheese as desired.