Nutty Quinoa Rice Salad
Nutty Quinoa Rice Salad
Tessa
4
Salads, Sides
This rice salad is packed with vitamins and essential nutrients. Great for the lunch box and that next BBQ! Quinoa is a good source of protein with all the essential amino acids and is rich in essential nutrients including; iron, calcium, potassium, zinc, vitamin E, selenium, manganese, magnesium, tryptophan, copper, phosphorus, fiber and lignans.
Ingredients
1 cup of brown rice, rinsed and soaked overnight
- 1/2 cup cup of quinoa, rinsed and soaked overnight
- 6 shallots - chopped
- 1 red capsicum - deseeded and chopped
- 10 snow peas washed, stalked and cut into 4
- 1 large carrot - grated
- 1/3 cup currants (no vegetable oil)
- 1/2 bunch of coriander - chopped
- 1/2 bunch of thai basil - chopped
- 1 cup pre-roasted pumpkin, chopped
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1/4 cup Changing Habits Inca Inchi Oil
- 3 tbsp tamari
- 1 1/2 tbsp fresh lemon juice
- 2 cloves garlic crushed
- 2 tbsp finely grated fresh ginger.
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3/4 cup cashews or pecans lightly roasted
2 Tbsp sunflower seeds lightly roasted
Directions
- To cook quinoa and rice, simmer the quinoa and rice in four cups filtered water for 20 minutes. This yields approximately four cups cooked rice. Optional: To enhance the rice and quinoa's nutty flavor, dry roast them by cooking them in a skillet on medium-low heat for five minutes, stirring constantly.
Place cooled quinoa and rice and all other salad ingredients into a bowl and mix
Mix the dressing and pour over the salad ingredients and mix thoroughly
Coarsely chop the topping ingredients (nuts and seeds) and place in salad just before serving
