Brown Rice & Quinoa Salad
This is the first year I have been able to grow carrots in my garden, so I’m rather pleased with myself. Just don’t look at the tomatoes in my garden because we are well into autumn and they are still green.
No tomato salads here!
So I am making the most of the fresh carrots and they just go perfectly with the high protein superfoods in this brown rice and quinoa salad. It has become a bit of a staple in our house!
It gives us slow release energy and tops up our magnesium and amino acids.
Did you know quinoa contains all 9 essential amino acids?
That’s worth popping into the salad, especially for those who don’t like to eat it by itself.
I love how versatile this said recipe is, just swap what you don’t have for what you do have. You don’t have cranberries, don’t worry, just use the raisins, or swap the pumpkin seeds for sunflower seeds. Make it yours!
Rice & Quinoa Salad Recipe:
1 cup grated carrot (peel first)
3 cups of cooked, cold rice & quinoa (I used Sunrice Rice & Quinoa mix)
1/4 grated or finally chopped red onion
1/2 cup pumpkin seeds (you can toast them before hand for extra flavour or leave then raw)
1 clove of garlic (minced)
1/2 the juice of a lemon
1/4 cup of balsamic vinegar
chopped parsley to garnish
pinch of salt
Optional: 1/4 cup of dried cranberries
Simply pop the cooked rice, quinoa, red onion, pumpkin seeds and carrot together in a bowl.
In a jar mix the dressing: Mix the lemon juice, and balsamic with the garlic.
Pour over the salad ingredients, and stir through the cranberries if you are using them.
Lastly top with your fresh chopped parsley and pop in the fridge to chill until needed.
Note: This works really well the next day with left over cold meat or smoked salmon.