Mediterranean Quinoa Salad

• 1 cup red quinoa, rinsed
• 1/2 cup wild rice, rinsed
• 2 3/4 vegetable broth
• 1/4 cup sun-dried tomato packed in oil, chopped
• 2 tablespoons olive oil (from tomatoes)
• 1/4 cup pine nuts, toasted
• 1 cup Baby Spinach, chopped
• 2 tablelspoons goat cheese, crumbled finely

1. Pour Broth into a medium sauce pan and add Wild Rice.
2. Bring to a boil and cook for 5 minutes. Add Quinoa and reduce to simmer, cover and cook 20 minutes or until the liquid is absorbed.
3. Remove pan from heat and stir in Sun Dried Tomatoes and Olive oil. Add Pine Nuts, Baby Spinach and stir to incorporate. (The spinach will slightly wilt).
4. Once slightly cooled stir in crubled goat cheese and incorporate well. You can add additional oil from the tomatoes if needed to bind the flavors.
5. Cover and chill overnight in the fridge.
6. Serve with more goat cheese sprinkled on top.

red quinoa, wild rice, vegetable broth, tomato, olive oil, pine nuts, baby spinach, goat cheese

Taken from www.food.com/recipe/mediterranean-quinoa-salad-509007 (may not work)