Yield: 8 servings, about 3/4 cup each
3/4 cup wild rice
1/2 cup quinoa (see Tips), rinsed if necessary
1/4 cup Olive Lucy - Medium intensity traditional olive oil
3/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2 cups halved pitted fresh sweet cherries (see Tips)
2 stalks celery, diced
3/4 cup diced aged goat cheese, smoked Cheddar or other smoked cheese
1/2 cup chopped pecans, toasted (see Tips)
Tips and Notes
Make Ahead Tip: Cover and refrigerate for up to 4 hours.
Tip: Although quinoaâ€”a grain that was a staple in the ancient Incasâ€™ dietâ€”was once only found in natural-foods stores, itâ€™s now readily available at most large supermarkets and even warehouse stores. Rinsing removes any residue of saponin, quinoas natural, bitter protective covering. Most quinoa is sold already rinsed; check the label.
To pit fresh cherries, use a tool made for the jobâ€”a hand-held cherry pitter; it also works for olives! Or pry out the pit with the tip of a knife or vegetable peeler.
Toast chopped or sliced nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Spread whole nuts on a baking sheet and bake at 350Â°F, stirring once, until fragrant, 7 to 9 minutes.
Bring a large saucepan of water to a boil over high heat. Add wild rice and cook for 30 minutes. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more. Drain and rinse with cold water until cool to the touch; drain well.
Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add the rice and quinoa, cherries, celery, cheese and pecans and toss to combine. Serve at room temperature or cold.