Landscape Architect Thomas Angel presented a program “Cultivating Wildness in Your Coastal Landscape”. Participants learned how to incorporate natives in their home landscapes. The lecture was followed by a delicious lunch prepared by Ashantilly’s Board. Many people requested the recipe for the Wild Rice and Quinoa Salad, so we have included it in this post.
Wild Rice and Quinoa Salad
3/4 c. of wild rice
1/2 c. of quinoa
1/4 c. extra-virgin olive oil
1/4 c. fruity vinegar (Today’s had Pinot Grigio vinegar)
3/4 teasp. salt
1/4 teasp. freshly ground black pepper
1/2 c. of smoked cheddar, aged goat cheese or other smoked cheese, diced (Today’s had smoked gouda)
2 c. halved pitted cherries (Today’s had dried cherries, fresh are better)
2 stalks of celery, diced
1/2 c. of toasted pecans
1. Cook wild rice in boiling water for approx. 30 minutes, then add quinoa and cook approx. 15 minutes or until tender. Rinse with cold water and drain well.
2. Whisk together oil, vinegar, salt and pepper. Add rice & quinoa, celery, nuts, cherries, and cheese
Serve cold or at room temperature.