Quinoa and Wild Rice Salad With Ginger Sesame Dressing

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I like to use a mixture of grains in salads and pilafs. The fluffy, pale quinoa in this gingery salad contrasts nicely with the dark, chewy wild rice. You can serve this as a one-dish meal, a starter or a side dish.

Ingredients

For the grains and vegetables

  • 2

    cups cooked quinoa

  • 1

    cup cooked wild rice

  • Salt to taste

  • 1

    red bell pepper, cut in 2-inch strips

  • 1

    cup diced cucumber

  • 1

    cup edamame

  • ¼

    cup chopped cilantro

  • 3

    tablespoons chopped or thinly sliced spring onions or scallions

For the dressing

  • 2

    tablespoons freshly squeezed lime juice

  • 1

    tablespoon rice vinegar

  • 2

    teaspoons minced fresh ginger (more to taste)

  • 1

    small garlic clove, minced

  • Pinch of cayenne

  • Salt to taste

  • ½

    teaspoon soy sauce

  • 2

    tablespoons Asian sesame oil

  • cup canola oil

  • Leaf lettuce or radicchio for serving optional

  • Nutritional Information
    • Nutritional analysis per serving (4 servings)


      425 calories; 28 grams fat; 2 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 9 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 9 grams protein; 611 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam

Preparation

  1. Toss together all of the salad ingredients.
  2. Whisk together the dressing ingredients. Toss with the salad ingredients, and serve — if desired, over a bed of lettuce or radicchio leaves.

Tip

  • Advance preparation: You can make this dish a few hours ahead and refrigerate. Cooked grains will keep for several months in the freezer and for three or four days in the refrigerator.
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