Delicious Living
  • 1/2 cup wild rice
  • 1 1/2 tablespoons olive oil (divided)
  • 3 1/2 cups water (divided)
  • 1 pinch sea salt (plus 1/2 teaspoon)
  • 1 1/3 cups quinoa

Quinoa and Wild Rice

DL Staff | Delicious Living
  • Serves: 8 people

An easy, nutritious side dish. Quinoa contains more calcium than milk, has the most protein of all the grains, and is the fastest grain to cook.

  1. Immerse wild rice in a bowl of cold water and scrub lightly with the palms of your hands; pour into a strainer to drain.
  2. Combine drained wild rice, 1/2 tablespoon olive oil, 1 1/2 cups water, and a pinch of salt in a 2-quart saucepan over high heat. Bring to a boil, cover, lower heat, and simmer 45 minutes. (At 20 minutes, begin preparation of quinoa.)
  3. While rice cooks, immerse quinoa in a bowl of cold water, scrub lightly with the palms of your hands for about 1 minute, then pour into a fine mesh strainer. Rinse under cold water; drain. In a 2-quart saucepan, combine 2 cups water, 1/2 teaspoon salt, and 1 tablespoon oil; bring to a boil over high heat. Add quinoa, cover, lower heat, and simmer 12 minutes. Remove from heat; with cover on, allow grain to steam 5–10 minutes. Remove cover and fluff grain with a fork.
  4. When rice is done, pour into a strainer and drain. Transfer quinoa to a serving bowl and gently stir in wild rice.
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