How to Make Rice and Quinoa Salad
Test Kitchen Director, Janet McCracken, shows you how to make Rice and Quinao Salad from the July/August issue of Every Day with Rachael Ray.
I'm going to bring the black rice and quinoa salad from the July issue to a picnic at my brother's house. He asked me to bring a side dish that could also be great for the vegetarians in the family, so I'm gonna skip the pork. First, cook the rice and the quinoa and let them cool. Spreading them out on a rimmed baking sheet will let them cool a lot faster. Once they're cool, mix them in a large bowl. Make your dressing, and chop up all your vegetables. Here's a great way to cut cherry tomatoes in half. Set them between two plastic lids and cut between them. Once your vegetables are all chopped up, add them to the salad and mix them together. << [MUSIC]
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