Cherry, Wild Rice & Quinoa Salad

This tasty dish makes a great side for dinner, and you can bring the leftovers to work for lunch the next day. Apple and George’s Fresh Cherries will add the pop of sweet flavor that brings the dish to life.

Cherry, Wild Rice & Quinoa Salad

3/4 cup wild rice
1/2 cup quinoa, rinsed if necessary
1/4 cup extra-virgin olive oil
1/4 cup fruity vinegar, such as raspberry or pomegranate
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups halved pitted fresh sweet cherries
2 stalks celery, diced
3/4 cup diced aged goat cheese, smoked Cheddar or other smoked cheese
1/2 cup chopped pecans, toasted


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.

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