A Tasty Adventure…..
When I create a recipe my idea of a perfect recipe is one that can be used for multiple meals. Breakfast, lunch, dinner, snack, brunch, side dish, you take your pick. I love combining sweet and savory flavors, and multiple textures, while sticking with healthy, whole ingredients that don’t take a ton of time to prepare. Most recently I have added another goal to my criteria list and that is I strive to make my recipes tasty whether you choose to eat them hot, or cold. With all these boxes checked each and every recipe is a win.
Today’s recipe meets every single one of these criteria. The only one I fell a little short on is the time. It took 40 minutes to cook the wild rice mix to cook, but trust me, it was worth every single second. When it was fresh, I tried it hot and it passed the test. Then I allowed the finished recipe to sit over night in the refrigerator and heated some up the next morning and topped it with a perfectly fried egg with a beautifully runny yolk. The flavors were even better than when it was fresh. And today I ate it straight out of the bowl cold. Never underestimate any recipe that can be eaten at every meal. And don’t pigeon hole foods, you may be surprised where your food horizons can lead you if you get a little unconventional with a meal.
Really quickly I am going to go over the simplicity of this recipe and then I will let you get to creating this versatile and addictive dish! The most difficult, or time-consuming part of this dish, is the wild rice mix hands down. It takes longer than your regular white rice, but it’s nutty, chewy, toothy texture is so worth it. When it comes to the broth you boil the rice in you can easily veganize this recipe by switching it out to a vegan beef broth or veggie broth. When it comes to cooking the quinoa, you may be tempted to leave out the Sugar 2.0, but trust me, it adds a whole new level of flavor to the dish. Once they are both cooked, combine and chill them. Then you just stir in the dried cranberries and sunflower seeds. You can either garnish the dish with the pecans or stir them in as well. And like I mentioned, while it is good fresh, it is absolutely great after it sits overnight. Take on this new taste adventure then sit back, relax, and enjoy!
Sweet and salty?
Wild Rice & Quinoa Salad with Cranberries, Pecans, & Sunflower seeds
By Angie Gouchenour
½ cup wild rice mix + 1 cup water + 1 beef bouillon cube (See note above)
½ cup dry quinoa + ¾ cup water + 2 Tablespoons Sugar 2.0
¼ cup unsalted sunflower seeds
¼ cup dried cranberries
¼ whole pecans or pieces
Pinch of dried basil to garnish
In a small pan combine the wild rice mix, 1 cup water, and bouillon cube
Cover and bring to a boil over high heat
Lower the heat to a simmer and cook for 35-40 minutes (Until the water is gone)
In another small pan bring ¾ cup water, and Sugar 2.0 to a boil
Add the quinoa
Cover and simmer for 10-12 minutes (Keep an eye on it so it doesn’t burn)
When both the rice and quinoa are cooked combine them and chill the mixture in the fridge
After 30 minutes you can stir in the sunflower seeds, cranberries, and pecans
Garnish with a pinch of dry basil
Store leftovers in a sealed container in the fridge