Wild Rice Quinoa Salad with Asparagus + Lemon-Turmeric Vinaigrette

This Wild Rice Quinoa Salad with Asparagus is a nutritious and flavorful dish perfect for a light lunch or as a side salad for dinner. The Lemon-Turmeric Vinaigrette adds a zesty and anti-inflammatory twist to the dish.

Ingredients:

• 1 cup wild rice
• 1/2 cup quinoa
• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 1 red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup toasted almonds, chopped
• 1/4 cup feta cheese, crumbled optional
• Salt and pepper to taste

Instructions:

Follow the directions on the packages for both the wild rice and the quinoa

Let it cool down after draining

Boil asparagus for two to three minutes, then move it to an ice bath to stop the cooking

Remove the water and set it aside

Put cooked wild rice, quinoa, asparagus that has been blanched, diced red bell pepper, cherry tomatoes, red onion, and chopped parsley in a large bowl

Put the Lemon-Turmeric Vinaigrette ingredients see below in a small bowl and mix them together with a whisk

Pour the vinaigrette over the salad and mix it all together by tossing it

Add pepper and salt to taste

Toast the almonds and crumble the feta cheese on top of the salad, if you're using it

Let it sit at room temperature or in the fridge