SunRice

Summer Rice & Quinoa Salad

I am using:

Prep time

10min

Cook time

30min

For a delicious vegetarian dish, try out this summer rice and quinoa salad recipe! This tasty dish is easy to make and is perfect for lunch or dinner.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 10 people. Amended serving sizes for 1, 2, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1⅔ cup SunRice Naturally Rice & Quinoa (rinsed)

  • 1⅔ cup Cherry Tomatoes (chopped in halves)

  • 1¼ Small Red Onion (finely chopped)

  • 1¼ Red Capsicum (chopped roughly)

  • 1⅔ Lebanese Cucumber (diced roughly)

  • 1⅔ cup Baby Kale or Rocket

  • 1⅔ cup Baby Spinach (roughly chopped)

  • cup Toasted Walnuts

  • cup Toasted Pine Nuts

  • 1¼ Pomegranate Seeds (reserved)

  • cup Avocado Oil

  • cup Lemon Juice

  • 1¼ tbsp Hot Chilli (fresh chopped)

  • 1¼ pinch Sea Salt

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Summer Rice & Quinoa Salad

Method

  • Cook SunRice Naturally Rice & Quinoa according to packet instructions. Drain and rinse well under cold water, let stand for 10 minutes and transfer to a large bowl.

  • In the meantime, start preparing your salad ingredients by combing them all in a bowl, making sure they are chopped into great little bite sized pieces. Stir through the toasted walnuts.

  • In a large bowl, start preparing the dressing by whisking the avocado oil, lemon juice, fresh chilli and sea salt and cracked pepper together. Set aside for the flavours to infuse.

  • Add the fresh vegetables to the rice, and now gently stir through the rocket and baby spinach.

  • Top your salad with pine nuts and the pomegranate seeds and dress well.

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