"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Red Lake Nation Wild Rice and Quinoa Salad Recipe

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This recipe for Red Lake Nation Wild Rice and Quinoa Salad, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Renata Chalmers


Mixed Greens
(or one head washed and chopped Romaine Lettuce)
2 cups cooked Wild Rice
2 cups cooked Quinoa
cup cut green onions
cup Flat Leaf Parsley Leaves
picked Thyme Leaves
picked cilantro leaves
Zest of 1 lemon
Juice of 2 lemons
6 diced Roma Tomatoes (reserve for garnish)
4 diced ripe avocadoes
1 cup toasted crushed Hazelnuts (reserve half for garnish)
cup Hazelnut oil
Extra Virgin Olive Oil


Quinoa: In a dry med skillet or sauce pop, toast 1 cup quinoa on medium heat until light brown and fragrant. Add two cups water, a sprig of thyme and allow to simmer for 5 minutes. Cover pot and remove from heat. The quinoa will steam and finish cooking off the heat. Fluff with a fork and spread on a cookie sheet and allow to cool.

Wild Rice: Rinse 1 cup wild rice in 4 cups water. Med simmer for 20 minutes. Remove from heat allow to stand for five minutes. Spread on cookie sheet, allow to cool.

While the Wild Rice and Quinoa are cooking pick herbs and chop vegetables. Keep ingredients separate until ready to serve. When ready to assemble the salad, place mixed greens in a bowl add quinoa, wild rice and remaining vegetables/herbs. Gently toss ingredients. Drizzle olive oil to coat and add the lemon juice. Season to taste with salt and pepper. Garnish with chopped scallions, diced tomatoes and crushed hazelnuts. Serve immediately.

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