Quinoa and Wild Rice Salad With Ginger Sesame Dressing

• 2 cups cooked quinoa
• 1 cup cooked wild rice
• Salt to taste
• 1 red bell pepper, cut in 2-inch strips
• 1 cup diced cucumber
• 1 cup edamame
• 1/4 cup chopped cilantro
• 3 tablespoons chopped or thinly sliced spring onions or scallions
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon rice vinegar
• 2 teaspoons minced fresh ginger (more to taste)
• 1 small garlic clove, minced
• Pinch of cayenne
• Salt to taste
• 1/2 teaspoon soy sauce
• 2 tablespoons Asian sesame oil
• 13 cup canola oil
• Leaf lettuce or radicchio for serving optional

1. Toss together all of the salad ingredients.
2. Whisk together the dressing ingredients.
3. Toss with the salad ingredients, and serve if desired, over a bed of lettuce or radicchio leaves.

quinoa, rice, salt, red bell pepper, cucumber, edamame, cilantro, onions, freshly squeezed lime juice, rice vinegar, fresh ginger, garlic, cayenne, salt, soy sauce, asian sesame oil, canola oil, radicchio

Taken from cooking.nytimes.com/recipes/1014277 (may not work)