Cherry Quinoa Wild Rice Salad Recipe

Lee Anna McGuire Recipe

Enjoy this hearty, protein-packed recipe as a side to your favorite main dish, or on its own.

Serves 4
  • ½ scoop Bone Broth Protein™ Pure
  • 2 cups pitted and halved dark red cherries
  • 2 cups cooked red quinoa
  • ½ cup wild rice
  • 1 cup chopped raw kale
  • ½ cup chopped celery
  • ½ cup chopped raw or sprouted nuts (almonds, cashews, or pecans)
  • sea salt and pepper, to taste
  • ¼ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 1 teaspoon stone ground or Dijon mustard
  • 1 clove minced garlic
  • Use organic, non-GMO ingredients whenever possible.

Soak quinoa at least 15 minutes to remove the bitter coating. Cook the wild rice and the Bone Broth Protein in 3 cups of water for 15 minutes. Drain the quinoa and add it to the wild rice. Continue to cook for 15 minutes more, just until the quinoa is done. It should be al dente, not mushy. Drain in a colander. Combine the quinoa and wild rice mixture, the vegetables, cherries, and nuts in a large bowl.

Adapted: Original recipe courtesy of Maker’s Diet Meals by Jordan Rubin