Quinoa and Wild Rice

Serves 8 / An easy, nutritious side dish. Quinoa contains more calcium than milk, has the most protein of all the grains, and is the fastest grain to cook. The wild rice is strengthening for the kidneys and high in protein; here it adds nice color and texture to the quinoa.

1/2 cup wild rice
1-1/2 tablespoons olive oil, divided
3-1/2 cups water, divided
Pinch sea salt, plus 1/2 teaspoon
1-1/3 cups quinoa

1. Immerse wild rice in a bowl of cold water and scrub lightly with the palms of your hands; pour into a strainer to drain.

2. Combine drained wild rice, 1/2 tablespoon olive oil, 11/2 cups water, and a pinch of salt in a 2-quart saucepan over high heat. Bring to a boil, cover, lower heat, and simmer 45 minutes. (At 20 minutes, begin preparation of quinoa.)

3. While rice cooks, immerse quinoa in a bowl of cold water, scrub lightly with the palms of your hands for about 1 minute, then pour into a fine mesh strainer. Rinse under cold water; drain. In a 2-quart saucepan, combine 2 cups water, 1/2 teaspoon salt, and 1 tablespoon oil; bring to a boil over high heat. Add quinoa, cover, lower heat, and simmer 12 minutes. Remove from heat; with cover on, allow grain to steam 5–10 minutes. Remove cover and fluff grain with a fork.

4. When rice is done, pour into a strainer and drain. Transfer quinoa to a serving bowl and gently stir in wild rice.