Brown Rice & Quinoa Salad
Prep time:
Cook time:
Total time:
yield: 1
- ½ cup cooked brown rice
- ¾ cup cooked tri-colour quinoa
- 2 teaspoons lemon juice
- 1 tablespoon coriander pesto (below)
- 1 teaspoon extra virgin olive oil (EVOO)
- Pinch of rock salt
- ½ avocado, sliced lengthways
- ½ cup cherry or grapes tomatoes, washed and quartered
- 2 teaspoons toasted almonds
- ¼ cup snow pea sprouts, washed
- 2 teaspoons fresh coriander, washed and finely chopped
- Lightly toast the almonds for a few minutes in a dry frypan on medium-high heat
- Combine the base ingredients in a mixing bowl, adequately coating the brown rice and quinoa with the flavours and moisture
- Add all topping ingredients and toss through to mix before serving
Recipe by Nadia Felsch at https://nadiafelsch.com/2014/08/07/gluten-free-brown-rice-quinoa-salad/
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