Wild Rice and Quinoa Salad with Soya Beans
By Gill Murray
Wild rice forms the backbone to this hearty winter salad which is high in protein and B vitamins. This is a quick salad to pull together and is great as a side dish to a main course (I had mine with some pan fried salmon), or great for a healthy lunch. It's good to leave the flavours to develop for a little while once the ingredients are mixed to maximise the flavours.
The thing that takes the longest time in the preparation of this salad is the cooking of the wild rice and it's important to let it cook for a good 50-55 minutes until the grains have popped.
This is a perfect dish for vegetarians and vegans alike.
Enjoy, Gill X
- 250g red and white quinoa (I used Merchant Gourmet ready to eat)
- 125g wild rice
- 250g soya beans, frozen
- 40ml olive oil
- 40ml lemon juice
- zest of a lemon and a lime
- juice of 1 lime
- 125g pistachio nuts
- handful of dill
- handful of parsley
- salt and pepper
1. Place the wild rice in a saucepan with 450ml water. Add in the juice from one lime and a little salt and bring to the boil. Cover and simmer for a further 50-55 minutes or until the grains have popped. Set aside and cool.
2. Cook the quinoa according to packet instructions, and in a pan cook the soya beans until tender then cool. Wash and finely chop the dill and parsley.
3. In a mixing bowl whisk together the olive oil, lemon juice and the zest from the lemon and lime. Add in the quinoa, wild rice, soya beans, dill, parsley and pistachio nuts and mix the flavours together. Season to taste with salt and pepper.