Vegan and Gluten/Lactose Free Salad
1 cup quinoa, cooked and cooled
1 cup wild rice, cooked and cooled
1/4 cup diced red onion
1 T chopped fresh parsley
1 T snipped chives (or substitute a green onion or two for the chives and the onion)
Any of the following, about a cup total: diced seeded cucumber diced pepper diced seeded tomato sliced blanched asparagus diced carrots diced celery chopped nuts dried cranberries cut fresh corn etc. Dressing: 4 T balsamic or red wine vinegar 2 T olive oil 1 t dijon mustard 1 clove garlic, chopped very fine 1/2 t dried oregano dash of tabasco salt and pepper Prep: Whisk the dressing until blended. Toss everything together and add dressing to taste--save the rest for your other dressing needs. Serve chilled. Serves 3-4 as a main dish or 6-8 as a side.