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Nutty Quinoa Rice Salad

Nutty Quinoa Rice Salad

  

November 8, 2015

Nutty Quinoa Rice Salad 0 0 5 0

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.

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

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.

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