Quinoa and Wild Rice Salad - Courtney Homer

¾ cup brown rice, cooked and cooled

1 cup quinoa, prepared and cooled

4 green onions, chopped

1 red pepper, diced

1 pkg edamame, cooked and separated from pods (about 1 cup)

2 med avocados, cut up to add last minute

1 ½ cups white corn

1 cup pecans or slivered almonds, chopped

Dressing:

Juice of 2 lemons

1 Tbsp Dijon mustard

1-2 cloves garlic, minced

¼ tsp pepper

½ tsp sugar

1/3 cup red wine vinegar

1/3 cup oil

Toss all ingredients in a bowl. Mix dressing ingredients together and pour over salad, toss to combine