Recipe - Wild Ricequinoa Salad

One half cup Wild rice
1 cup Water and/or broth; (up to
11/2)
1 cup Quinoa; rinsed
2 cup Water and/or broth
3 Or 4 whole scallions;
trimmed and chopped
2 Or 3 cloves garlic; minced
One half cup Roasted sweet red peppers;
minced
2 tablespoon Red wine vinegar
1 teaspoon Minced parsley
1 teaspoon Dijonstyle mustard
One fourth teaspoon Black pepper
One half teaspoon Salt; (optional)

I thought this recipe of Jay Solomon's (from "150 Vegan Favorites") was
just too good not to share.

Add wild rice to boiling water/broth and simmer until rice is tender, about
45 minutes to an hour.

Add wellrinsed quinoa to boiling water/broth and simmer until all liquid
is absorbed. I forgot to notice how long this takes.

In a large mixing bowl, combine the wild rice, quinoa, scallions, garlic,
roasted peppers, vinegar, parsley, mustard, pepper and salt. This salad
really tastes best room temperature.

In the original recipe, he calls for 1 teaspoon dried thyme, and fresh
parsley rather than parsley flakes. I took it as written above to a dinner
party of nonvegetarians, and had several requests for the recipe.

Posted to fatfree digest by Laurie McCullough laurie151@yahoo.com on Sep
9, 1999, converted by MM_Buster v2.0l.