Brown Rice & Quinoa Salad
Easy
< 1 Hour
Serves 6
Low Fat
Vegetarian
Brown Rice & Quinoa Salad
Ingredients
Method
Preheat oven 200°C fan forced. Cut the pumpkin, capsicum, zucchini and carrot into 2cm pieces. Put vegetables into base of large greased roasting pan, add the onion. Combine 2 tablespoons of the oil, garlic and the honey and spoon over the vegetables. Season well with salt and pepper, turn to coat all vegetables. Roast 20-30 minutes until golden and tender.
Meanwhile, cook the rice and quinoa following absorption packet directions. Spoon into a fine sieve, refresh in cold water, set aside in sieve to drain really well. Transfer to a large bowl.
Add the roast vegetables and basil to the rice. Whisk the lemon juice and remaining oil together with salt and pepper then pour over the salad. Scatter over the almonds, stir gently to combine. Serve.
Serving suggestion: For a vegetarian meal, add 400g can rinsed drained chickpeas to the salad and serve with char-grilled haloumi slices.
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Brown Rice & Quinoa Salad
Easy
< 1 Hour
Serves 6
Low Fat
Vegetarian
Ingredients
Method
Preheat oven 200°C fan forced. Cut the pumpkin, capsicum, zucchini and carrot into 2cm pieces. Put vegetables into base of large greased roasting pan, add the onion. Combine 2 tablespoons of the oil, garlic and the honey and spoon over the vegetables. Season well with salt and pepper, turn to coat all vegetables. Roast 20-30 minutes until golden and tender.
Meanwhile, cook the rice and quinoa following absorption packet directions. Spoon into a fine sieve, refresh in cold water, set aside in sieve to drain really well. Transfer to a large bowl.
Add the roast vegetables and basil to the rice. Whisk the lemon juice and remaining oil together with salt and pepper then pour over the salad. Scatter over the almonds, stir gently to combine. Serve.
Serving suggestion: For a vegetarian meal, add 400g can rinsed drained chickpeas to the salad and serve with char-grilled haloumi slices.