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 black bean bites.
This is actually what I wanted to call this incredible dressing! ‘The Freaking Great Basil Dressing’. It’s that good. But I also LOVE that’s it’s dairy free. So Dairy Free Basil Dressing it is.
It makes everything taste great, and i’m hooked on it well and good. You won’t believe it’s vegan friendly, no dairy at all, or egg, and no grains, or gluten, just a beautiful creamy cashew nut base.
It’s a perfect addition to my Buddha bowls of goodness, my rainbow salad, or my mega green salads.
You can change it up too, add garlic, different herbs and even a pinch of spice.
Dairy Free Basil Dressing
1 cup cashews
1 cup water
Juice of a lemon
Pinch of salt
Optional: A few extra basil leaves if you have them.
Method: Simply pop everything into the food processor, or nutribullet.
Adjust the water and nuts to make it thicker like a dip or more like a dressing.
How easy was that right? Store in the fridge in a glass bottle. It will last a few days and goes well with just about anything….ANYTHING I tell you, i’m so addicted to this dressing.
You got to try these peas! We ate them right out of the pan, and then the rest just made it into this salad. Recipe below, enjoy the healthy yumminess!!! Can you tell I love easy meals yet?
The Spicy Chickpeas
1x tin organic chick peas
1 tsp curry powder
½ tsp paprika
tbsp olive oil
sea salt to taste
a big squeeze of lemon
Optional: Chilli powder…do it!! (I add a couple of pinches of chilli powder when I make these for me, but leave it out when I’m sharing with my children…because otherwise I hear ‘Mum it’s burning my mouth!’ and I know it’s not!
Heat olive oil in a medium sized pan, and add the well drained and rinsed chick peas.
Heat them on a medium, adding in the lemon juice, salt and spices until lightly browned.
This should only take around 4-5 minutes.
Remove from the pan and serve with a salad, or just by themselves as a high protein snack.