Ingredients

• ¾ Cup Wild Rice
• ½ Cup Quinoa
• ¼ Cup EVOO
• ¼ Cup Fruity Vinegar
• ¾ Teaspoon Salt
• ¼ Teaspoon Pepper
• 2 Cups Halved, Pitted Fresh Sweet Cherries
• 2 Stalks Celery
• ¾ Cup Goat Cheese, Crumbled
• ½ Cup Chopped, Toasted Pecans

Directions

1. Bring a large saucepan of water to a boil over high heat.
2. Add wild rice and cook for 30 minutes.
3. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more.
4. Drain and rinse with cold water until cool to the touch; drain well.
5. Meanwhile whisk oil, vinegar, salt and pepper in a large bowl.
6. Add the rice and quinoa; cherries, celery, cheese and pecans toss to combine.
7. Serve at room temperature or cold.