Quinoa and Wild Rice Salad

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  • By Sandra
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Quinoa and Wild Rice Salad

Small effort: big effect.

for 4 persons

Preparation time: 45 minutes

Features: vegetarian, vegan, sugar-free, wheat-free, dairy-free



  • 200 grams of quinoa
  • 200 grams of wild rice
  • 50 grams of mixed nuts
  • For the dressing:
  • 4 tablespoons balsamic vinegar, preferably white
  • 6 tbsp olive oil
  • freshly ground salt and pepper
  • 1 bunch of fresh lemon balm or parsley
  • 1 bunch of fresh coriander
  • 1 punnet mixed sprouts



Cook the quinoa and rice according to the cooking instructions and let both cool. Toast the mixed nuts in a dry frying pan.

Make the dressing by mixing balsamic vinegar, olive oil, freshly ground pepper and salt together. Add the cooled quinoa and rice and stir in the dressing well. Finely chop the fresh herbs and sprouts and sprinkle them over the salad. Garnish the salad with the freshly roasted mixed nuts.

Recipe and photo courtesy of restaurant Spirit and Gimsel Rotterdam


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