Best 4 Quinoa And Wild Rice Salad With Ginger Sesame Dressing Recipes

Quinoa and wild rice salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with protein, fiber, and nutrients, and the ginger sesame dressing adds a delicious Asian flair. The salad is also very versatile and can be customized to your liking by adding different vegetables, fruits, or nuts. In this article, we will share the best recipe for quinoa and wild rice salad with ginger sesame dressing.

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QUINOA AND WILD RICE SALAD WITH GINGER SESAME DRESSING

Quinoa and Wild Rice Salad With Ginger Sesame Dressing image

I like to use a mixture of grains in salads and pilafs. The fluffy, pale quinoa in this gingery salad contrasts nicely with the dark, chewy wild rice. You can serve this as a one-dish meal, a starter or a side dish.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, salads and dressings

Time 10m

Yield Serves four to six

Number Of Ingredients 18

Ingredients

2 cups cooked quinoa
1 cup cooked wild rice
Salt to taste
1 red bell pepper, cut in 2-inch strips
1 cup diced cucumber
1 cup edamame
1/4 cup chopped cilantro
3 tablespoons chopped or thinly sliced spring onions or scallions
2 tablespoons freshly squeezed lime juice
1 tablespoon rice vinegar
2 teaspoons minced fresh ginger (more to taste)
1 small garlic clove, minced
Pinch of cayenne
Salt to taste
1/2 teaspoon soy sauce
2 tablespoons Asian sesame oil
1/3 cup canola oil
Leaf lettuce or radicchio for serving optional

Steps:

Toss together all of the salad ingredients.
Whisk together the dressing ingredients. Toss with the salad ingredients, and serve - if desired, over a bed of lettuce or radicchio leaves.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 408 milligrams, Sugar 3 grams, TransFat 0 grams

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP

Quinoa Salad with Lime Ginger Dressing and Shrimp image

This salad, with its gingery lime dressing, scallions and cilantro and a little bit of heat, has Asian overtones. Serve it as a side dish or a light lunch or supper. Vegetarians will enjoy this without the shrimp, which garnish the top of the salad.

Provided by Martha Rose Shulman

Time 10m

Yield Serves 4

Number Of Ingredients 14

Ingredients

2 tablespoons freshly squeezed lime juice
1 tablespoon seasoned rice wine vinegar
1 teaspoon minced fresh ginger (more to taste)
1 small garlic clove, minced
Salt to taste
Pinch of cayenne
2 teaspoons Asian sesame oil or walnut oil
1/4 cup canola oil
2 tablespoons buttermilk
3 cups cooked quinoa (3/4 cup uncooked)
4 scallions, white and light green parts, sliced thin
1 small cucumber, halved, seeded and thinly sliced on the diagonal
1/4 cup chopped cilantro
12 to 16 cooked medium shrimp, peeled

Steps:

In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with the dressing and divide among salad plates. Top each portion with 3 or 4 shrimp, and serve.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 17 grams, Carbohydrate 34 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 596 milligrams, Sugar 3 grams, TransFat 0 grams

WILD RICE QUINOA GARDEN SALAD

Wild Rice Quinoa Garden Salad image

Don't let the long ingredient list make you pass this one by. It's mostly spices and the result is a wonderfull salad.

Provided by Budgiegirl

Categories Rice

Time 3h

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

3 cups water, divided
1/2 cup wild rice, uncooked
1 cup quinoa, uncooked
1/2 cup green onion, thinly sliced
1/2 cup red bell pepper, chopped
1/2 cup cucumber, seeded, peeled
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 1/4 teaspoons fresh ground black pepper
2 garlic cloves, minced

Steps:

Combine 1 cup water and wild rice in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer for 1 hour or until the rice is tender and the liquid is absorbed.
Combine 2 cups water and quinoa in a medium saucepan/ bring to a boil.
Cover, reduce heat and simmer 20 minute or until liquid is absorbed.
Remove from heat; fluff with a fork.
Place quinoa and wild rice in a large bowl.
Stir in green onions, bell pepper and cucumber.
Combine oil and remaining ingredients in a small bowl, stirring with a whisk.
Drizzle over quinoa mixture; toss gently to coat. Cover and chill at least 2 hours.

Nutrition Facts : Calories 102.1, Fat 3.2, SaturatedFat 0.4, Sodium 107.3, Carbohydrate 16, Fiber 1.6, Sugar 0.6, Protein 3.1

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP

Quinoa Salad With Lime Ginger Dressing and Shrimp image

This salad has a ginger lime dressing, scallions, cilantro and a bit of heat. Can be served as a side dish or a light meal. Cooked quinoa will keep for 3 or 4 days in the refrigerator. You can make the dressing and prepare the ingredients for the salad a few hours ahead. Quinoa (pronounced keen-wah) is not a grain; it is actually a seed and related to the spinach family. When cooked, quinoa is light, fluffy, slightly crunchy and subtly flavored. It actually cooks and tastes like a grain, making it an excellent replacement for grains that are difficult to digest. Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn. Published in the New York Times, Nov. 8, 2008.

Provided by Kats Mom

Categories < 15 Mins

Time 15m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons lime juice, freshly squeezed if possible
1 tablespoon seasoned rice wine vinegar
1 teaspoon fresh ginger, minced (more to taste)
1 small garlic clove, minced
salt, to taste
1 pinch cayenne
2 teaspoons sesame oil or 2 teaspoons walnut oil
1/4 cup canola oil
2 tablespoons buttermilk
3 cups cooked quinoa (3/4 cup uncooked)
4 scallions, white and light green parts, sliced thin
1 small cucumber, halved, seeded and thinly sliced on the diagonal
1/4 cup chopped cilantro
12 -16 cooked medium shrimp, peeled

Steps:

In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro.
Toss with the dressing and divide among salad plates, top each portion with 3 or 4 shrimp, and serve.

Nutrition Facts : Calories 342.7, Fat 18.9, SaturatedFat 1.4, Cholesterol 23, Sodium 124.2, Carbohydrate 35, Fiber 4.8, Sugar 2.1, Protein 9.7

Tips:

Use a good quality quinoa and wild rice. This will make a big difference in the taste and texture of the salad.
Cook the quinoa and wild rice according to the package directions. Make sure not to overcook them, as this will make them mushy.
Let the quinoa and wild rice cool completely before adding them to the salad. This will help to prevent the salad from becoming soggy.
Use a variety of vegetables in the salad. This will add color, flavor, and texture. Some good options include carrots, celery, cucumbers, tomatoes, and radishes.
Make the ginger sesame dressing ahead of time. This will allow the flavors to meld together and develop.
Taste the salad before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or ginger sesame dressing.

Conclusion:

This quinoa and wild rice salad with ginger sesame dressing is a delicious and healthy side dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a healthy and tasty side dish, give this quinoa and wild rice salad a try. You won't be disappointed!