Dr. Nandi's Multi Grained Salad

Dr. Nandi’s Multigrain Salad

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Dr. Nandi’s Multigrain Salad

Dr. Nandi's Multi Grained Salad

Use organic ingredients whenever possible.

  • Author: Therese
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Ingredients

1 cup uncooked wild rice blend

1 cup uncooked quinoa

3 1/2 cups of frozen shelled edamame

1 large red pepper, diced

2 medium plum tomatoes, diced

1 cup chopped cilantro

1 cup dried cranberries

1 cup pecans, roughly chopped

2 Tbsp raw honey

1 Tbsp grated ginger

1 clove garlic, grated or crushed

1/4 cup light soy sauce

1/4 cup rice wine vinegar

3 Tbsp sesame oil

Instructions

Rinse the rice blend and then set it in a pot with about 1 3/4 cups of water and put the lid on. Bring to a boil, then reduce heat to low and simmer for about 40 minutes, until rice is tender but not mushy.

Set aside to cool.

Rinse the quinoa and then set in a pot with 1 1/2 cups of water and put the lid on. Bring to a boil and then reduce heat to low and simmer about 10-15 minutes. Quinoa should be fluffy, and not at all mushy.

Set aside to cool.

Steam or boil edamame for about 5 minutes. Drain well, and set aside.

Toast the chopped pecans in an oven pre-heated to 325 F ,  or you can toast them in a dry skillet over medium heat.

Either way, toast for about 10 minutes until you are just starting to smell them, and be very careful to not burn the nuts. Set aside to cool.

In a small bowl whisk together the dressing ingredients.

In a large bowl combine cooled rice and quinoa with edamame, diced pepper, tomato, cilantro, and cranberries.

Pour the dressing over and give everything a good mix.

If you’re serving this right away, half of the almonds through the salad and garnish the top with the other half.

If you’re not eating it right away or are packing for lunches, leave the nuts out until the last minute to prevent them from becoming soggy.

 

 

Looking For A New Salad Recipe! This Multigrain Salad by Dr. Nandi Is A Winner!
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