AuthorNathan
RatingDifficultyBeginner

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 Serving

 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
 1/4 cup Changing Habits Inca Inchi Oil
 3 Tbsp soy sauce (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

Category

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.

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
 1/4 cup Changing Habits Inca Inchi Oil
 3 Tbsp soy sauce (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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