WR quinoa salad1


Wild Rice and Quinoa Salad

This hearty, filling salad has a nice mix of textures thanks to the chewy grains, crunchy raw vegetables, and soft-cooked vegetables. The vinaigrette and dried golden berries add a sweet-sour tang. You can chill this salad for an hour or two to let the flavors blend, but I typically serve it right away. BENEFITS Whole grains like brown rice, wild rice, and quinoa provide fiber, which keeps you feeling full to help you lose weight. Quinoa and wild rice are good sources of Omega-3s, which keep your skin looking fresh and youthful. Golden berries and red bell peppers contain both the immune-boosting vitamins A and C.


1/2 cup each wild rice, brown rice, and red quinoa
2 Tbs. olive oil
1/2 cup diced cremini mushrooms
1/4 cup diced onion
1/2 cup kale strips
1/4 cup diced yellow bell pepper
1/4 cup diced green bell pepper
1/4 cup chopped celery
1 Tbs. chopped parsley
1/4 cup dried golden berries
Salt or salt substitute and freshly ground black pepper to taste
1/3 cup white balsamic vinegar
2-3 Tbs. honey or agave syrup
2 Tbs. low-sodium soy sauce
2 Tbs. flaxseed (or grapeseed) oil
1 tsp. sea salt
Dash of white pepper

1. In a bowl, combine the wild and brown rice in enough water to cover and soak for 1 hour.
2. Cook the quinoa accoroding to package directions (they vary by brand) and cool.
3. In a large pan of salted water, boil the rices over high heat for about 25 minutes or until tender. Drain and rinse in a colander with cold water.
4. Make the dressing: Mix the dressing ingredients in a glass bowl.
5. Toss the cooked rice and quinoa with the dressing. Chill in the refrigerator.
6. Make the vegetables: Heat a saute pan and add the olive oil. cook the mushrooms and onions over medium heat for 5-10 minutes. Add the kale and cook for 1 minute or until wilted. Chill in the refrigerator for about 10 minutes or until cool.
7. To assemble: Combine the rice, vegetables, remaining raw vegetables, parsley, and golden berries and toss until the mixture is uniform. Add seasoning as desired.

About Grace O

Grace O has been cooking and baking professionally and recreationally all of her adult life. As a child in Southeast Asia, she learned the culinary arts by her mother’s side in her family’s cooking school. She became so well versed in hospitality and the culinary arts, she eventually took over the cooking school and opened three restaurants. She is widely credited with popularizing shrimp on sugar-cane skewers and being one of the first culinarians to make tapas a global trend. She has cooked for ruling families and royalty. Grace O’s move to America precipitated a career in healthcare, inspired by her father, who was a physician. Twenty years and much hard work later, she operates skilled nursing facilities in California. Grace O strives to create flavorful food using the finest ingredients that ultimately lead to good health. Her recipes, although low in saturated fat, salt, and sugar, are high in flavor. Grace employs spices from all over the world to enliven her dishes, creating food that is different and delicious. She believes that food can be just as effective at fighting aging as the most expensive skin creams. And since she’s over 50 herself, she’s living proof of that. foodtrients.com
What Do FoodTrients Do?
Ai Anti- inflammatories

Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.

Ao Anti- oxidant

Prevents and repairs oxidative damage to cells caused by free radicals.

IB Immunity Boosters

Support the body’s resistance to infection and strengthen immune vigilance and response.

MB Mind

Improves mood, memory, and focus.

F Disease Prevention

Reduces risk factors for common degenerative and age-related diseases.