Ancient Nutrition Cherry Quinoa Wild Rice
  • ½scoop Bone Broth Protein™ Pure
  • 2cups pitted and halved dark red cherries
  • 2cups cooked red quinoa
  • ½cup wild rice
  • 1cup chopped raw kale
  • ½cup chopped celery
  • ½ cup chopped raw or sprouted nuts (almonds, cashews, or pecans)
  • ¼cup extra virgin olive oil
  • ¼cup apple cider vinegar
  • 1teaspoon stone ground or Dijon mustard
  • 1clove minced garlic
  • sea salt and pepper, to taste
  1. Soak quinoa at least 15 minutes to remove the bitter coating. Cook the wild rice and the Bone Broth Protein in 3 cups of water for 15 minutes. Drain the quinoa and add it to the wild rice. Continue to cook for 15 minutes more, just until the quinoa is done. It should be al dente, not mushy. Drain in a colander. Combine the quinoa and wild rice mixture, the vegetables, cherries, and nuts in a large bowl.
Recipe Notes

Adapted: Original recipe courtesy of Maker’s Diet Meals by Jordan Rubin