Asian quinoa and wild rice salad

[cruelshoes]

One of my favorite salads pre-diagnosis was top ramen salad. I combined the dressing for that salad with some GF ingredients, and made this tasty dish. 7 people asked me for the recipe last night!

DRESSING
6 tablespoons rice vinegar
1/4 cup canola oil
2 teaspoons GF chicken boullion concentrate
1/2 teaspoon freshly ground pepper
2 tablespoons white sugar
dash sesame oil

SALAD
2 1/4 cup water
pinch of salt
1/2 cup wild rice
1 cup pre-rinsed quinoa
1 cups shredded carrots
2 cups finely shredded cabage (or be lazy like me and buy the pre-shredded coleslaw mix)
2 finely chopped green onions
1 cup toasted slivered almonds
2 tablespoons sesame seeds


Combine dressing ingredients and set aside.

Bring water to a boil in a medium sized saucepan. Add salt and wild rice. Bring to a second boil, cover, reduce heat and simmer for 30 minutes.

While the rice cooks, heat a heavy skillet and dry-roast the quinoa until lightly toasted. When the timer for the rice goes off, add the toasted quinoa to the water. Re-cover, and cook for 15 minutes more. Wild rice is done then the light interior bursts the grain open and is exposed. Remove grains from heat and let them sit 5 minutes before fluffing. Cool completely.

Combine cooked grains, carrots, cabbage, green onions, almonds and sesame seeds in a bowl. Drizzle the dressing over the top and toss well. Chill until ready to serve.
_________________
-Colleen
Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt