SunRice

Brown Rice & Quinoa Salad

I am using:

Prep time

15min

Cook time

60min

Enjoy this simple brown rice and quinoa salad recipe for a low fat meal idea! Combined with roast vegetables, this dish is both healthy and delicious.

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

  • 1½ cup SunRice Naturally Rice & Quinoa

  • ¾ Small Butternut Pumpkin (peeled)

  • 1 Red Capsicum

  • 1 Large Zucchini

  • 1 Large Carrot (peeled)

  • 1 Red Onion (cut into thin wedges)

  • 4 tbsp Olive Oil

  • 2 clove Garlic (crushed)

  • 2 tsp Honey

  • 1 cup Small Basil Leaves

  • ¾ Lemon (juiced)

  • cup Flaked Almonds (toasted)

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 Brown Rice & Quinoa Salad

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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