Wild Rice & Quinoa Salad

Anise-scented Wild Rice & Quinoa Salad With Kidney Beans, Mesclun & A Tangy Orange Dressing

WILD RICE NUTRITION Contrary to what many people think, wild rice isn’t a rice at all, but the seed of a semi-aquatic grass that is native to North America. Wild rice is low on the glycemic index and, while not a great source of vitamins, it is rich in several minerals, including phosphorous and magnesium. It’s also very versatile and can be used in warm and cold salad, stuffings, casseroles, soups, and pilafs.
20 min
55 min


  • 1 cup wild rice
  • 1 cup quinoa
  • 2 pieces star anise
  • Sea salt to taste
  • 2 cups cooked kidney beans drained good quality canned beans are fine
  • Grated zest of 1 orange
  • 1 - 2 small hot peppers to taste, seeded and finely chopped or minced
  • 1 small red onion minced
  • 1 garlic clove minced
  • 2 cups mesclun or other medium size leafy salad green or mixed salad greens
  • Dressing
  • ½ cup extra virgin Greek olive oil
  • Juice of 1 orange
  • 2 - 3 Tbsp balsamic
  • Dash of hot sauce
  • Sea salt and pepper to taste


  1. Place the wild rice and 1 star anise in a medium saucepan with enough water to cover by three inches. Bring to a boil, reduce heat to a simmer, add salt to taste and cook until al dente but tender, about 40 – 50 minutes. Drain and remove the star anise.
  2. While the wild rice is cooking, cook the quinoa, too. Place it in a separate pot with enough water to cover by three inches. Season with salt and add the star anise. Bring to a boil and simmer for about five minutes, or until tender. Drain well, remove the star anise and fluff with a fork.
  3. Combine the wild rice, quinoa, kidney beans, orange zest, minced hot peppers, onion and garlic in a mixing bowl.
  4. Whisk together the ingredients for the dressing. Add all but 2 tablespoons of the dressing to the grains and toss gently to lubricate.
  5. Toss the greens in a separate bowl with the remaining dressing. Place the greens on a platter, pushing them out toward the periphery. Mound the quinoa-wild rice mixture in the center and serve.

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