This salad is so beautiful to look at and taste's just as good. The photo's are off double the recipe and we will be eating this with roasted chicken cooked in a pizza oven.
Quinoa is pronounced Keen- wah . It is '' the mother of all grains '' so the Inca Empire have said. It comes in three colours - red, black and white.
Quinoa - Protein, Iron, Zinc, Copper, Magnesium, Folate and Fibre.
Brown Rice - Vitamin B3, Copper, Selenium, magnesium, Phosphorus.
Black Rice - Contains essential amino acid - Lysine, Tryptophan, Vitamins - B1, B2, folic acid, Minerals - Iron, Zinc, Calcium and Phosphorus.
Quinoa and Rice Blend Salad Recipe
500 gr Quinoa - Rice Blend - quinoa /brown rice / black rice - soak overnight and then drain in a fine strainer so you don't loose the quinoa.
1 1/2 litres water
1 tsp Himalayan salt
1 - 2 red Capsicums - cuts into small cubes
450 gr black beans - cooked
2 spring onions - sliced thinly
1 cup sundered tomatoes - thinly sliced
1 cup mixed fresh parsley and mint leaves or parsley and coriander leaves.
Dressing
Juice 1 large lemon
2 tsp ground cumin or more
1 tsp salt
1/2 cup extra virgin olive oil
Method
1 - Soak the quinoa and Rice Blend.
2 - Place this mix in a large pot and add the water. Bring to the boil and simmer with a lid on for about 15 - 20 minutes.
3 - Place into a bowl or leave in your pot and add all the other ingredients.
4 - Mix dressing together and stir through your salad.
Taste - add more cumin, olive oil or lemon juice if you think It needs it.
Enjoy xx
I have doubled the recipe here. First soaking overnight
Next I drained in a fine sieve, measured the fresh water to go in, and simmered for about 20 minutes.
All fluffed up and ready to go.
So easy, just add the vegetables, herbs, black beans and dressing.
Serve warm or cold.
Enjoy xx