Quinoa with Wild Rice and Walnuts
One of the best things about quinoa is its versatility. This recipe makes a perfect side dish, but add milk and sliced fruit and it becomes a hearty breakfast porridge, or toss it with vegetables and let it cool and you have a delicious grain salad. Soaking the walnuts helps to mellow their natural bitterness. — Louisa Shafia
- 1 cup quinoa
- 1/2 cup walnuts, coarsely chopped
- 1/4 cup wild rice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 cups boiling water
Place the quinoa, walnuts and wild rice in a bowl and add cold water to cover. Soak for 1-12 hours. Strain and rinse well.
Put the quinoa mixture in a saucepan and heat over medium-high heat. Stir often until all of the water has evaporated, roughly 3-5 minutes. Add the oil and salt and stir to combine. Add the water and bring everything to a boil, then reduce the heat to a simmer and cover. Cook for 25 minutes, then turn off the heat and let the quinoa rest, covered, for 10 minutes. Fluff with a fork and season with salt. Serve.
The cooked quinoa will keep in the refrigerator for up to 5 days.