Quinoa and Wild Rice Salad With Ginger Sesame Dressing

By Martha Rose Shulman

Published August 21, 2011

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
5(422)
Comments
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I like to use a mixture of grains in salads and pilafs. The fluffy, pale quinoa in this gingery salad contrasts nicely with the dark, chewy wild rice. You can serve this as a one-dish meal, a starter or a side dish.

Featured in: Summer Dishes With Grains and Beans

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Ingredients

Yield:Serves four to six

FOR THE GRAINS AND VEGETABLES

  • 2 cups cooked quinoa

  • 1 cup cooked wild rice

  • Salt to taste

  • 1 red bell pepper, cut in 2-inch strips

  • 1 cup diced cucumber

  • 1 cup edamame

  • ¼ cup chopped cilantro

  • 3 tablespoons chopped or thinly sliced spring onions or scallions

FOR THE DRESSING

  • 2 tablespoons freshly squeezed lime juice

  • 1 tablespoon rice vinegar

  • 2 teaspoons minced fresh ginger (more to taste)

  • 1 small garlic clove, minced

  • Pinch of cayenne

  • Salt to taste

  • ½ teaspoon soy sauce

  • 2 tablespoons Asian sesame oil

  • ⅓ cup canola oil

  • Leaf lettuce or radicchio for serving optional

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

23 grams carbs; 282 calories; 10 grams monounsaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 19 grams fat; 4 grams fiber; 410 milligrams sodium; 6 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Toss together all of the salad ingredients.

  2. Step 2

    Whisk together the dressing ingredients. Toss with the salad ingredients, and serve — if desired, over a bed of lettuce or radicchio leaves.

Tip

  • Advance preparation: You can make this dish a few hours ahead and refrigerate. Cooked grains will keep for several months in the freezer and for three or four days in the refrigerator.

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Ratings

5 out of 5
422 user ratings
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Comments

Laura G.

This was great – I wanted something with the flavor profile of cold sesame noodles, but less heavy and more healthy and this fit the bill perfectly.

It's a good idea to make sure that the grains are cool before you add the dressing, so they don't get soggy.

I used more ginger and added some red pepper flakes at the end. If you're up for it, it's nice to mash the ginger with the garlic and a little sea salt in a mortar and pestle before adding it to the other ingredients.

Captain Spaulding

Dressing needs to be doubled, at least.

Kaia

Great tasting and simple to make, but I would double the dressing and use almost all of it, saving a bit for the second day when grains, rices and pastas tend to be more dry.

It's a perfect summer dish, and could easily take on some grilled or sautéed shrimp or chicken for added protein.

Meg

I've been making this several years now. It is a hearty summer vegetarian meal option. I make as stated in the recipe.

Beth

I made this with quinoa and farro, but skipped the dressing that commenters said was bland (life is too short to be tinkering with bland dressings) and used the ginger/tahini/sesame dressing from Smitten Kitchen’s poolside slaw - thinned with a bit of broth. Really good.

Sam

This was OK but unremarkable. The dressing is the problem; it doesn't taste like much. I omitted the canola oil and doubled all the other ingredients, which helped — as did a splash more soy sauce — but it just lacks a depth of flavor. It needs some garlic, or a cooked-onion flavor (e.g. from chili crisp), or some funk or smokiness, plus more citrus brightness (lime zest?) and herbs. The salad reminded me of something you might find on a Whole Foods deli bar.

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