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Wild Rice And Quinoa Salsa Recipe
|Wild rice||1⁄2 Cup (8 tbs)|
|Water||3 Cup (48 tbs)|
|Salt||1 1⁄2 Tablespoon|
|Quinoa||1⁄3 Cup (5.33 tbs)|
|Peanut oil||1 Tablespoon|
|Wild mushrooms||1 1⁄4 Cup (20 tbs), diced|
|Ground black pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Chopped italian parsley||2 Tablespoon|
|Toasted pumpkin seeds||3 Tablespoon|
|Pumpkin seed oil/Walnut oil||1 Tablespoon|
|Adobo sauce||1 Teaspoon|
Serving size: Complete recipe
Calories 1126 Calories from Fat 441
% Daily Value*
Total Fat 50 g76.3%
Saturated Fat 9 g44.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2998.3 mg124.9%
Total Carbohydrates 126 g41.9%
Dietary Fiber 16.3 g65.3%
Sugars 2.4 g
Protein 50 g99.1%
Vitamin A 52.5% Vitamin C 86.7%
Calcium 27.4% Iron 69.8%
*Based on a 2000 Calorie diet
Bring to a boil and stir with a wooden spoon.
Reduce the heat and simmer, covered, for 45 minutes to 1 hour, until tender and the water has evaporated.
If the water evaporates before the rice is done, add more as needed.
Remove from heat and let stand for 5 minutes.
In a separate saucepan, bring the remaining 1 cup water and 1 tablespoon salt to a boil, add the quinoa reduce the heat, cover, and cook until tender and the water has evaporated, about 12 minutes.
Heat the peanut oil in a large saute pan or skillet, season the mushrooms with 1/4 teaspoon salt and the pepper, and saute with the garlic over medium-high heat for 1 minute.
Transfer to a mix-ing bowl, add the cooked rice and quinoa the remaining 1/4 tea-spoon salt and the rest of the ingredients, and thoroughly combine.