Dr. Nandi’s Multigrain Salad

Dr. Nandi's Multigrain Salad



  • 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


  • 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.
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