Looking for a good gluten free salad? Here is one I recommend you check out:
All Season Whole Grain Fruit Salad
Ingredients:
- 1 cup (250 ml) wild rice blend
- 1 cup (250 ml) quinoa
- Seeds of pomegranate*
- ½ cup (125 ml) sliced almonds, toasted
- 1/3 cup (75 ml) sliced green onions
- 1 pear, unpeeled, cored, chopped
- Grated peel and juice from 1 large orange
- 3 tablespoons (45 ml) Balsamic vinegar
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (10 ml) Dijon mustard
Baking Instructions:
- In a large saucepan, bring 4 cups of water and the wild rice blend to a boil.
- Reduce the heat, cover and simmer for 25 minutes.
- Add the quinoa and stir completely.
- Return to a boil.
- Reduce the heat, cover and simmer for another 20 minutes.
- Remove from the heat and allow the mixture to cool and then transfer the mixture to a large serving bowl and chill in the refrigerator. The quinoa and rice mixture can be prepared 1 day in advance if you need to save time.
- Add the pomegranate seeds, toasted almonds, green onions, pear and orange peel to the chilled grains.
- In a small bowl, combine ½ cup of the orange juice, vinegar, oil and Dijon mustard and then pour this dressing over the salad.
- Make sure to mix the salad well and then chill for 30 minutes before eating.
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