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Nutty Quinoa Rice Salad

Yields1 Serving

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.

 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
 1/4 cup Changing Habits Inca Inchi Oil
 3 tbsp tamari
 1 1/2 tbsp fresh lemon juice
 2 cloves garlic crushed
 2 tbsp finely grated fresh ginger.
 3/4 cup cashews or pecans lightly roasted
 2 Tbsp sunflower seeds lightly roasted

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.


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


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


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

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