Best 3 Quinoa And Wild Rice Salad With Ginger Sesame Dressing Recipes

**Introduction:**

Quinoa and wild rice salad with ginger sesame dressing is a delightful blend of flavors and textures that cater to health-conscious individuals and those seeking a delicious and nutritious meal. This flavorful and versatile dish is not only easy to prepare, but also offers a plethora of health benefits. The combination of protein-packed quinoa, nutty and chewy wild rice, and an array of colorful vegetables creates a visually appealing and satisfying salad. This recipe also includes a tantalizing ginger sesame dressing that complements the salad perfectly, adding a touch of tangy sweetness with a hint of spiciness. Whether served as a main course or a side dish, this quinoa and wild rice salad is sure to be a hit among vegetarians, vegans, and anyone looking for a wholesome and flavorful meal. This article provides two additional recipes for those seeking variations on this delicious salad, including a Mediterranean-inspired quinoa salad with lemon vinaigrette and a hearty autumn quinoa salad with roasted vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

WILD RICE, QUINOA & CRANBERRY SALAD

Wild Rice, Quinoa & Cranberry Salad image

This fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. -Jerilyn Korver, Bellflower, California

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 14

Ingredients

2 cups uncooked wild rice
2 cartons (32 ounces each) reduced-sodium chicken broth, divided
1-1/2 cups quinoa, rinsed
1 medium onion, chopped
4 garlic cloves, minced
2 medium navel oranges
1 cup dried cranberries
1 cup sliced almonds
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
3 tablespoons olive oil
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 teaspoons rice vinegar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Rinse wild rice thoroughly; drain. In a large saucepan, combine rice and 5 cups broth; bring to a boil. Reduce heat; simmer, covered, 60-70 minutes or until rice is fluffy and tender. Drain if necessary., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Finely grate enough peel from oranges to measure 2 teaspoons; place in a large bowl. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over the same large bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit. Cut orange sections in half; stir into orange juice and peel. Add cranberries, almonds, parsley, rice, quinoa and onion mixture., In a small bowl, whisk oil, thyme, vinegar, salt and pepper until blended. Pour over rice mixture; toss to coat.

Nutrition Facts : Calories 317 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 595mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 6g fiber), Protein 11g protein.

CHICKEN, SESAME AND QUINOA SALAD

Chicken, Sesame and Quinoa Salad image

This delicious, colorful salad is a great way to introduce whole grains to your kids!

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 cup quinoa
4 teaspoons vegetable oil
1 teaspoon grated ginger
3 scallions, whites and greens sliced
1 clove garlic, grated
1/4 cup fresh lemon juice (about 2 lemons)
2 1/2 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
1 1/2 cups shredded white meat rotisserie chicken, skin and bones removed (about 5 ounces)
1 1/2 cups shredded white meat rotisserie chicken, skin and bones removed (about 5 ounces)
1 1/2 cups finely shredded cabbage (such as napa, red, green or a combination)
1 cup thinly sliced (size of a matchstick) carrots (about 2 carrots)
1 cup sugar snap peas, sliced on the bias
1 teaspoon black sesame seeds

Steps:

Cook the quinoa according to package directions, set aside to cool.
Heat the vegetable oil in a small saucepan over medium heat. When the oil is hot, add the ginger, scallions and garlic. Immediately turn off the heat and stir. Let cool slightly for a few minutes, then whisk in the lemon juice, soy sauce and sesame oil.
Put the cooked quinoa, chicken, cabbage, carrots and peas in a mixing bowl. Add the dressing and toss. Sprinkle with sesame seeds. Keep refrigerated in an air-tight container for up to 3 days.

Nutrition Facts : Calories 250 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 25 milligrams, Sodium 470 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 14 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

Tips:

When making the ginger-sesame dressing, whisk the oil in slowly to create a smooth emulsion.
To save time, cook the quinoa and wild rice ahead of time and store them in the refrigerator for up to 3 days.
For a vegetarian version of the salad, omit the shrimp.
For a vegan version of the salad, omit the shrimp and replace the honey with maple syrup.
Feel free to add other vegetables to the salad, such as shredded carrots, bell peppers, or snow peas.
Serve the salad immediately or chill it for later.

Conclusion:

This quinoa and wild rice salad with ginger-sesame dressing is a light, healthy, and refreshing dish that is perfect for a summer meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. Enjoy!