Wild Rice & Quinoa Salad with Mushrooms & Asparagus

I opened the fridge after a long weekend of travel, and found slim pickings aside from some local asparagus and mushrooms.  At this point, feeling too tired to grocery shop, I needed to get creative. Raiding our pantry for grains, I made this impromptu spring wild rice and quinoa salad with sautéed asparagus and mushrooms. I added thyme, citrus, and almonds to round out this light and vibrant dinner, and felt ready to take on the week.

Yield: Serves 4 as a main



  • 1 cup cooked and cooled basmati rice (or other long grained rice)
  • 1/2 cup cooked and cooled wild rice
  • 1/2 cup cooked and cooled quinoa
  • 2 tablespoons butter
  • 12 ounces asparagus, woody ends removed, cut into bitesized pieces
  • 12 ounces button mushrooms, cut into thin slices
  • 2 garlic cloves, crushed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup toasted slivered almonds
  • 1/4 cup chives, finely chopped
  • 1/2 cup feta/goat cheese, crumbled (optional)

   Lemon thyme vinaigrette:

  • Zest of 2 lemons
  • 1/4 cup lemon juice (approximately 2 lemons)
  • 1/2 teaspoon fresh thyme, finely chopped 
  • 3 garlic cloves, crushed
  • 1 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper


  1. For the vinaigrette:  In a small bowl, whisk together the lemon juice, zest, thyme, garlic, olive oil, salt, and pepper until well combined.
  2. For the wild rice salad: In a large bowl, mix together the basmati, wild rice, quinoa and chives.
  3. In a large non-stick pan over medium-high heat, melt the butter. Add the mushrooms to the pan and cook over medium heat for 11 minutes, stirring infrequently until they are starting to well browned.
  4. Add the asparagus to pan with the mushrooms. Cook over medium-high heat for 3-4 minutes, until the asparagus turn a bright greed. 
  5. Add the minced garlic, salt and pepper to the pan and cook for one minute more, stirring constantly.  
  6. Add the cooked mushrooms and asparagus to the rice mixture and pour the vinaigrette over the salad. Mix gently to combine.
  7. Top with slivered almonds, chives, and feta (if using). Serve immediately. Keeps 1-2 days, refrigerated and covered.