Black Rice & Quinoa Salad

Ok so just for the record, this is the first salad I’ve ever posted. Different vegan dishes one day a week since January and only just doing a salad! So next time you hear a joke about vegans eating salad, politely shove this in their face. 😘 it’s also a delicious and filling salad. Rabbit food begone. I used leftover black rice and quinoa in this that I’d already made to eat with my miso eggplant a few posts back, which made the whole process a lot quicker and easier.

 

Stats:

Approximate cost to buy everything: $15

Will serve: 6

Time taken: 5 minutes with pre-cooked rice and quinoa, add half an hour if not

The protein, iron and calcium I’m not getting from meat? Yes – all three. Particular values dependent on the lettuce you use. Baby spinach leaves are a good one.

 


 

Ingredients

Salad

1/2 cup black rice (or approx. 1 cup cooked)
1/2 cup quinoa (or approx. 1 cup cooked)
2 cups mixed lettuce
1 cup walnuts, roughly chopped
1 apple, chopped into thin slices
Good crack black pepper

Dressing

1/4 cup balsamic vinegar
1/4 cup maple syrup
1/4 cup seeded mustard
1/4 cup extra-virgin olive oil

 
Method

Cook your rice and quinoa by boiling in plenty of hot water until tender. You will need to do these separately as the quinoa will only take about 5 minutes while the brown rice could take 15 or so. Once cooked, leave to cool.

Combine all dressing ingredients in a small jug.

Combine cooled quinoa/rice with lettuce, apple, walnuts and a good crack of black pepper. Dress with as much dressing as desired and then serve. πŸ’šπŸ’šπŸ’š

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