Wild Rice Quinoa Garden Salad

• 3 cups water, divided
• 1/2 cup wild rice, uncooked
• 1 cup quinoa, uncooked
• 1/2 cup green onion, thinly sliced
• 1/2 cup red bell pepper, chopped
• 1/2 cup cucumber, seeded, peeled
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1 1/4 teaspoons fresh ground black pepper
• 2 garlic cloves, minced

1. Combine 1 cup water and wild rice in a medium saucepan; bring to a boil.
2. Cover, reduce heat, and simmer for 1 hour or until the rice is tender and the liquid is absorbed.
3. Combine 2 cups water and quinoa in a medium saucepan/ bring to a boil.
4. Cover, reduce heat and simmer 20 minute or until liquid is absorbed.
5. Remove from heat; fluff with a fork.
6. Place quinoa and wild rice in a large bowl.
7. Stir in green onions, bell pepper and cucumber.
8. Combine oil and remaining ingredients in a small bowl, stirring with a whisk.
9. Drizzle over quinoa mixture; toss gently to coat. Cover and chill at least 2 hours.

water, wild rice, quinoa, green onion, red bell pepper, cucumber, olive oil, balsamic vinegar, mustard, salt, thyme, rosemary, fresh ground black pepper, garlic

Taken from www.food.com/recipe/wild-rice-quinoa-garden-salad-158985 (may not work)