Quinoa and Wild Rice Salad With Ginger Sesame Dressing

Name: Quinoa and Wild Rice Salad With Ginger Sesame Dressing
Total time: 10 min
Yield: Serves four to six
Ingredients: 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; 1/4 cup chopped cilantro; 3 tablespoons chopped or thinly sliced spring onions or scallions; 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; 1/2 teaspoon soy sauce; 2 tablespoons Asian sesame oil; 1/3 cup canola oil; Leaf lettuce or radicchio for serving optional

By Martha Rose Shulman

Total Time: 10 minutes
Rating: 5(367)
Comments: Read comments

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.

Featured in: Summer Dishes With Grains and Beans

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Ingredients

Yield:Serves four to six

For the Grains and Vegetables

2cups cooked quinoa
1cup cooked wild rice
Salt to taste
1red bell pepper, cut in 2-inch strips
1cup diced cucumber
1cup edamame
¼cup chopped cilantro
3tablespoons chopped or thinly sliced spring onions or scallions

For the Dressing

2tablespoons freshly squeezed lime juice
1tablespoon rice vinegar
2teaspoons minced fresh ginger (more to taste)
1small garlic clove, minced
Pinch of cayenne
Salt to taste
½teaspoon soy sauce
2tablespoons Asian sesame oil
⅓cup canola oil
Leaf lettuce or radicchio for serving optional

Ingredient Substitution Guide

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Preparation

Step 1
Toss together all of the salad ingredients.
Step 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.

Ratings

5 out of 5

367 user ratings

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Comments

Laura G.7 years ago

This was great – I wanted something with the flavor profile of cold sesame noodles, but less heavy and more healthy and this fit the bill perfectly.

It's a good idea to make sure that the grains are cool before you add the dressing, so they don't get soggy.

I used more ginger and added some red pepper flakes at the end. If you're up for it, it's nice to mash the ginger with the garlic and a little sea salt in a mortar and pestle before adding it to the other ingredients.

Captain Spaulding7 years ago

Dressing needs to be doubled, at least.

Marianna7 years ago

Great salad recipe. For vegetarians trying to maximize protein intake, I doubled the edamame. I increased the lime and substituted one tablespoon of olive oil for the 1/3 cup canola oil, which I didn't miss at all. I also microplaned the ginger for a stronger ginger flavor and for extra freshness, added much more spring onion than the recipe calls for.

Babs2 months ago

This is very yummy, 5 stars! As someone else suggested, I replaced the canola oil with one T olive oil and doubled the dressing, but not the ginger. The dressing tasted bitter, so I added more lime juice and a squirt of agave. Forgiving recipe and divine!

kate2 months ago

Absolutely delicious! Dressing is great. Surprised so many thought the quantity was not enough. I was out of quinoa so used farro.

Greta3 months ago

Perfect as is!

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