Mint, quinoa, wild rice, feta and berries make up this all-season salad. A variety of textures provide a mouthful of happiness with plush berries, crunchy quinoa, chewy rice and raisins and creamy feta. This is a bright salad that features the sweet, salty and sour elements of taste. Savoury or (umami) have no place here.
If you are serving robust flavored meats, then this could be a pleasant counterpoint.
MINTED QUINOA AND BERRY SALAD
1 cup black quinoa, rinsed thoroughly and drained
1 cup water
1 cup wild rice, rinsed and drained
2 cups water
1 tsp salt
3 tablespoons balsamic vinegar
4 tablespoons red raspberry vinegar
6 tablespoons extra virgin olive oil
2 tablespoons amber Agave syrup
1 clove fresh garlic, minced
¼ cup finely diced red onion
¼ cup finely chopped mint
¼ chopped finely chopped basil
¼ cup Sun-Maid Mixed Jumbo Raisins
6 oz fresh blueberries
6 oz feta diced the size of blueberries
6 oz fresh red raspberries
QUINOA: Bring quinoa, water and salt to a boil. Reduce heat, partially cover, and simmer for 15-20 minutes. Stir occasionally. Quinoa is ready when the tails pop. Turn off heat, cover, and rest until cool. Drain off any excess water.
WILD RICE: In a separate pot, bring wild rice, water, and salt to a boil. Reduce heat, partially cover, and simmer for 35 minutes or until grains are tender to the bite. Stir occasionally. Turn off heat, cover, and rest until cool. Drain off any excess water.
VINAIGRETTE: Whisk together vinegars, olive oil, Agave syrup and garlic.
ASSEMBLY: In a large bowl, toss together the quinoa, wild rice and vinaigrette. Add the onion, mint, basil, raisins and blueberries and toss to coat. Add the feta and raspberries last and gently fold them into the salad without breaking them.
PRESENTATION: Serve on a bed of mint leaves.