Bring large saucepan of water to boil over high heat. Add wild rice, cooking 30 minutes. Add quinoa and cook another 15 minutes. Drain and rinse with cold water until cool to touch.
Whisk oil, vinegar, salt and pepper in large bowl. Add rice, quinoa, cherries, celery, cheese and pecans. Toss to combine. Serve at room temperature or cold.
Originally Submitted
2/15/2015
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