Nutty Quinoa Rice Salad

by | Nov 8, 2015 | 0 comments

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.

Yields1 ServingDifficultyBeginner
 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
Dressing
 3 tbsp tamari
 1 1/2 tbsp fresh lemon juice
 2 cloves garlic crushed
 2 tbsp finely grated fresh ginger.
Topping
 3/4 cup cashews or pecans lightly roasted
 2 Tbsp sunflower seeds lightly roasted
1

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.

2

Place cooled quinoa and rice and all other salad ingredients into a bowl and mix

3

Mix the dressing and pour over the salad ingredients and mix thoroughly

4

Coarsely chop the topping ingredients (nuts and seeds) and place in salad just before serving

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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
Dressing
 3 tbsp tamari
 1 1/2 tbsp fresh lemon juice
 2 cloves garlic crushed
 2 tbsp finely grated fresh ginger.
Topping
 3/4 cup cashews or pecans lightly roasted
 2 Tbsp sunflower seeds lightly roasted

Directions

1

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.

2

Place cooled quinoa and rice and all other salad ingredients into a bowl and mix

3

Mix the dressing and pour over the salad ingredients and mix thoroughly

4

Coarsely chop the topping ingredients (nuts and seeds) and place in salad just before serving

Nutty Quinoa Rice Salad
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