Wild Rice and Quinoa Salad with Pistachios & Dried Cherries

Serve this savory, sweet, and hearty wild rice and quinoa salad as an impressive side for any holiday meal. Its bright colors and layered textures will delight guests, while the balance of warm spices, tart dried cherries, and crunchy nuts keeps every bite interesting.

Inspired by traditional jeweled holiday rice dishes, this version combines wild rice with quinoa, pistachios, and dried cherries for a colorful, flavorful side. It works equally well served warm, at room temperature, or chilled, making it a flexible addition to your holiday table.

Why You’ll Love This Recipe

• Layered textures and vibrant flavors: Chewy wild rice and dried cherries contrast with crunchy pistachios, while warm spices and a tangy sun-dried tomato dressing tie everything together.
• Versatile: Serve it alongside roasted vegetables, mashed potatoes, vegan Wellington, or use it as a vegan stuffing or hearty salad base.
• Impressive presentation: A colorful, crowd-pleasing side that looks as good as it tastes.

Ingredients for the Wild Rice Salad

• Wild rice: Use pure wild rice (not a wild rice blend).
• Quinoa: Any type—white, red, or tricolor—works well.
• Pistachios or pecans and dried cherries: Add crunch and sweet-tart contrast; dried cranberries or raisins can be substituted.
• Olive oil, lemon zest, salt, turmeric, black pepper, and ground cardamom: For seasoning and warmth.

Ingredients for the Sun-Dried Tomato Dressing

• Sun-dried tomatoes in oil, chopped
• Extra virgin olive oil
• Whole grain mustard
• Fresh lemon juice
• Maple syrup
• Water to thin, if needed

How to Make the Salad

1. Cook the wild rice: Bring 6 cups water and 1 tsp salt to a boil in a medium pot. Rinse the wild rice, then add it to the pot and boil, uncovered, for 35–40 minutes until tender but still a little chewy. Drain and transfer to a large bowl.
2. Cook the quinoa: In a medium saucepan, heat 1 tbsp olive oil. Add 1 cup rinsed quinoa along with 1/4 tsp turmeric, 1/8 tsp black pepper, 1/4 tsp ground cardamom, and 1/2 tsp salt. Sauté for 3–5 minutes to toast the quinoa and coat it with spices. Add 1 1/3 cups water, bring to a boil, then reduce heat, cover, and simmer 15–20 minutes until the liquid is absorbed. Remove from heat, let rest, and fluff with a fork.
3. Make the dressing: Combine chopped sun-dried tomatoes (in oil), 2 1/2 tbsp olive oil, 2 1/2 tbsp lemon juice, 2 1/2 tbsp whole grain mustard, 1 tbsp maple syrup, and about 1/3 cup water in a blender or jar. Blend or shake until smooth; adjust thickness with a little more water if needed.
4. Combine and finish: While the rice and quinoa are still warm, gently toss them together in a large bowl with lemon zest and the sun-dried tomato dressing so the grains absorb the flavors. Just before serving, fold in dried cherries and chopped pistachios so the nuts stay crunchy. Serve warm, at room temperature, or chilled.

Substitutions and Variations

Wild rice: The chewy texture of pure wild rice is ideal here; avoid blends that include other grains if you want that distinctive bite.

Dried fruit: Swap dried cherries for dried cranberries or raisins if desired.

Nuts: Use toasted pistachios, roasted almonds, or candied pecans for a sweeter crunch. If making candied pecans, prepare them while the grains cook.

How to Serve

This salad pairs beautifully with holiday mains—Rosh Hashanah or Thanksgiving menus included. Serve alongside mashed potatoes, roasted squash, green vegetables, or a mushroom gravy. For best texture, add or sprinkle pistachios right before serving so they remain crisp.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to five days. The salad is delicious cold or at room temperature. To reheat, sprinkle a little water over the portion and microwave for about one minute, stirring once, or warm gently on the stovetop.

Other Side Dish Ideas

• Roasted honeynut squash
• Roasted potatoes
• Roasted sweet potatoes
• Roasted green beans with fresh cranberries and dukkah
• Vegan jalapeño cornbread
• Sautéed mushrooms

If you try this recipe, please leave a rating or comment with any questions or ingredient swaps—you can also note how you served it. We’re happy to help.

Wild Rice with Quinoa, Pistachios, and Dried Cherries

---

Authors: Vicky Cohen and Ruth Fox

Total time: 45 minutes • Yield: about 4.5 cups • Diet: Vegan