Brown Rice & Quinoa salad
Cook time
Total time
Author: Nadia Felsch
yield: 1 + extra quinoa & rice
Ingredients
Base
- 1 cup brown rice
- 1 cup quinoa
- 2 teaspoons lemon juice
- 1 tablespoon pesto
- 1 teaspoon olive oil
- Pinch of rock salt
Topping
- 2 teaspoons almonds
- ½ cup cherry or grapes tomatoes
- 2 teaspoon fresh coriander leaves
- ½ avocado
- ¼ cup snow pea sprouts
Instructions
Base
- Rinse rice in a strainer
- Add with 4 cups of water to a large saucepan and bring to the boil on medium-high heat
- Cook uncovered for 30 minutes
- Remove from heat, drain all water and pour back into the saucepan
- Cover with a lid (off heat) and leave for 10 minutes
- Reserve ½ cup and store remaining quantity in an airtight container in the fridge for up to one day
- Add quinoa with 2 cups of water to a saucepan
- Cook on med-high heat on a stove for 15 minutes or until water is cooked off and quinoa is fluffy
- Reserve ¾ cup and store remaining quantity in an airtight container in the fridge for up to four days
- Combine all base ingredients and mix well to coat
Topping
- Add almonds to a warm frypan (no oil) and lightly toast for a few minutes until aromatic and lightly golden, roughly chop and set aside
- Wash and quarter tomatoes
- Wash and chop coriander
- Slice avocado
- Add all topping ingredients to the base ingredients and mix well to serve
Notes
This is a great dish to take to parties and BBQ’s as it's, eye catching, nourishing and a real crowd pleaser.
TOP TIP - Prepare the base ingredients ahead of time and enjoy this delicious meal in a flash. It's the perfect kind of leftover meal as well - just leave the base and topping separate until you're ready to eat.
TOP TIP - Prepare the base ingredients ahead of time and enjoy this delicious meal in a flash. It's the perfect kind of leftover meal as well - just leave the base and topping separate until you're ready to eat.
