Nutty Quinoa Rice Salad
November 8, 2015
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.
1To 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.
2Place cooled quinoa and rice and all other salad ingredients into a bowl and mix
3Mix the dressing and pour over the salad ingredients and mix thoroughly
4Coarsely chop the topping ingredients (nuts and seeds) and place in salad just before serving
Although technically a seed, quinoa (pronounced keen-wah) is commonly referred to and used most often as a grain. Once only available in health foods stores, quinoa is now available year-round in most supermarkets.
I absolutely love quinoa as it is an alkaline grain, gluten free and can easily replace rice in many dishes. Quinoa comes in 3 colours white, red and black, I usually get a mix of all three and use them in dishes from breakfast to dinner.