RICE AND QUINOA WOW!!!!!!!!!!!!!!!!! ENJOY DAN:

WILD RICE SALAD WITH QUINOA by CHEF DAN:
Serves 4
INGREDIENTS:
3 cups vegetables stock
1-1/2- cups wild rice
1 cups quinoa
2 cups vegetable stock
1/2-(6oz) jar marinated artichoke hearts, drained and halved
1 bag frozen peas, thawed
1 carrot cut in matchsticks
3 tablespoons dried sour cherries, soaked in hot water for 30 minutes
10 cherry tomatoes, halved
4 scallions cut on the bias in ¼-inch pieces
1/2-cup toasted pine nuts

DRESSING:
1/4-cup apple cider vinegar or balsamic or red wine vinegar
1/4-cup DAN’S honey
1/2-cup grape-seed oil
2 tablespoons fresh basil
1/4-cup Parmesan cheese
2 tablespoons
1 teaspoon dry mustard
1/4-teaspon paprika
2 garlic cloves, minced

DIRECTIONS:
1. In a blender combine vinaigrette dressing, drizzling oil in a steady stream.
2. Refrigerate for 1 hour.
3. In a sauce pan with a cover add 3 cups stock and bring to a boil.
4. Add rice reduce heat and simmer for 45-55 minutes.
5. In another sauce pan add quinoa, and stock to a boil.
6. Reduce heat cover and simmer until all the stock is absorbed.
7. In a bowl combine cooked rice, cooked quinoa, and artichokes hearts, peas, carrot, sour cherries, tomatoes and scallions.
8. Stir well and drizzle with dressing.
9. Top with toasted pine nuts. ENJOY DAN: BON-APPETITE!!