Search
Exact matches only
Search in title
Search in content
Filter by Type
Products
Blogs
Recipes
Events
Pages

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.

RatingDifficultyBeginner

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
Gut Healing Recipes eBook

Receive our Classics Made Healthy Recipe eBook

Plus subscribe to our newsletter

Send this to a friend