• 2 cups pitted and halved dark red cherries
  • 2 cups cooked Quinoa
  • 1/2 cup wild rice
  • 1 cup chopped raw kale
  • 1/2 cup chopped celery
  • 1/2 cup chopped raw or sprouted nuts-almonds, cashews or pecans
  • Sea Salt and Black Pepper to taste
  • 1/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced


  • Soak quinoa at least 15 minutes to remove the bitter coating.
  • Cook the wild rice in 3 cups of water over high heat for 15 minutes.
  • Drain the quinoa and add it to the wild rice.
  • Continue to cook for 15 minutes more just until the quinoa is done. It should be al dente, not mushy.
  • Drain the mixture.
  • Combine the quinoa and wild rice mixture, vegetables, cherries and nuts in a large bowl.
  • Whisk together the oil, vinegar, mustard, garlic, salt and pepper and pour over the salad