Last Night I Made:
QUINOA AND WILD RICE SALAD WITH APRICOT VINAIGRETTE for LUNCH.
A fruity blend of quinoa, wild rice,pineapple,cucumber,tomatoes,red onions, sunflower seeds, and pumpkin seeds with an apricot nectar jalapeno based vinaigrette.
Original recipe is called QUINOA AND BLACK BEAN SALAD WITH APRICOT VINAIGRETTE from ClEAN FOOD by Terry Walters.
I didn't have all the ingredients.
So, I made a few substitutions:
-Wild Rice instead of Black Beans.
-Pineapple instead of Mango.
-Cucumber instead of Jicama.
-Plum Tomato instead of Cherry Tomatoes.
Luckily I had leftover wild rice from the Stuffed Harvest Acorn Squash I made a few posts ago.
I combined it with cooked quinoa and the rest of the salad ingredients and mixed it with the vinaigrette and marinated it over night to blend the flavors.
It turned out delicious and beautiful to look at.
Great for potlucks and warm sunny days!!!