From the newspaper (modified a bit).
For the Salad:
1 cup quinoa
2 cups Lundeberg Wild Blend (wild and whole-grain brown rice)
1 bunch of radishes, sliced thin
3 green onions, sliced thin
1/4 cup cilantro (optional - I personally detest cilantro)
1/2 cup chopped walnuts
1 cup raisins
Note: If you make this as written, it is a very large salad, for a party. I have made it with the 1 cup of quinoa only, all the other ingredients, and most of the dressing and it was delicious and everyone at a party loved it. With the rice is good too, but it will be a lot of food.
For the Dressing:
1/2 cup fresh lime juice
2/3 cup olive oil
5 medium garlic cloves, pressed
good quality salt to taste
2-1/2 tablespoons curry powder
Directions:
Cook rice blend according to instructions (or 4 cups water to 2 cups rice), and do not add salt or oil. Cook quinoa (3 cups water to 1 cup water), do not add salt or oil.
Let cool and fluff with fork.
Combine cooled rice and quinoa. Separatelt, combine radishes, green onions, raisins, walnuts and cilantro if using, then add to rice-quinoa mixture.
Combine all the salad dressing ingredients in a jar/tupperware with tight-fitting lid. Shake well and make sure curry powder does not clump.
Pour dressing onto salad mixture and mix well with a wooden spoon.
Refrigerate for several hours and bring to room temperature before serving.
