I thought this recipe of Jay Solomon's (from "150 Vegan Favorites") was
just too good not to share.
1/2 cup wild rice
1 to 1 1/2 cups water and/or broth
1 cup quinoa, rinsed
2 cups water and/or broth
3 or 4 whole scallions, trimmed and chopped
2 or 3 cloves garlic, minced
1/2 cup roasted sweet red peppers, diced
2 tablespoons red wine vinegar
1 teaspoon minced parsley
1 teaspoon Dijon-style mustard
1/4 teaspoon black pepper
1/2 teaspoon salt (optional)
Add wild rice to boiling water/broth and simmer until rice is tender,
about 45 minutes to an hour.
Add well-rinsed quinoa to boiling water/broth and simmer until all
liquid is absorbed. I forgot to notice how long this takes.
In a large mixing bowl, combine the wild rice, quinoa, scallions,
garlic, roasted peppers, vinegar, parsley, mustard, pepper and salt.
This salad really tastes best room temperature.
In the original recipe, he calls for 1 teaspoon dried thyme, and fresh
parsley rather than parsley flakes. I took it as written above to a
dinner party of non-vegetarians, and had several requests for the
recipe.
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