Warm rice and quinoa salad

November 5, 2017

Excerpt and recipe from Jaki's Nutritionist Column

We often have this with a piece of baked salmon with crispy skin as pictured.

Directions

1Place the rice & quinoa mix and the water or stock into a solid saucepan with a well-fitting lid, and bring to the boil. At this point leave it uncovered.

2When just starting to boil, put the lid on, reduce the heat to a low simmer, and put a timer on for 20 minutes.

3When there is approximately 5 minutes left, lift the lid and add all of the chopped vegetables on top, replacing the lid again quickly.

4Once the remaining 5 minutes is up, turn the heat off but leave the lid on for a further 10 minutes so that the vegetables can steam in the remaining heat.

5Add the dressing on top, and carefully combine with the rice & quinoa mix.

6Taste for seasoning.

Ingredients

1 cup of rice and quinoa mix (available from most supermarkets)

2 cups of vegetable stock or water

6 broccolini flowerets chopped into smallish pieces

2 courgettes – chopped into medium sized dice

2 spring onions - sliced

DRESSING

2tbsp of mayonnaise of choice

1 tbsp. natural yoghurt

1 tbsp. tamari soy sauce

1 thumb size knob of ginger micro planed

Squeeze of lemon juice

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2017-11-05T12:55:23+00:00 0 Comments

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