½ cup Quinoa (washed if available)
¾ cup Wild Rice
¼ cup Extra Virgin Olive Oil
¼ cup Fruity Vinaigrette (i.e. pomegranate, raspberry)
¾ tsp. salt
¼ tsp. pepper
2 stalks of celery
2 cups pitted and chopped cherries
¾ cup of goat cheese
Take ¾ cup of wild rice and add to pot of boiling water.
Boil for 30 minutes.
Add ½ cup of quinoa to the boiling water.
Boil an additional 15 minutes.
Remove from stove and drain. Let cool.
While it is cooling prepare dressing.
Mix together in a bowl the ¼ cup of extra virgin olive oil and the ¼ cup fruity vinaigrette.
Add ¾ tsp. salt and ¼ tsp. pepper.
Pour mixture over wild rice and quinoa.
Add two stalks of chopped celery.
Add two cups of pitted and chopped cherries.
Add ¾ cup of goat cheese.
Fold it all together.
To serve place salad on a plate of crisp greens and top with roasted pecans.