Saturday, January 3, 2015

Sweet Quinoa and Rice Salad

My parents got me a yummy Quinoa and Brown Rice blend for Christmas, and with it, I created this delicious salad!

Sweet Quinoa and Rice Salad

- 1.5 cups uncooked quinoa/rice blend (or one of the two) - Cook with water or veggie stock according to directions
- 3 large handfuls of organic spinach, chopped
- 1 cup grape or cherry tomatoes,halved
- 1.5 cups frozen sweet corn, thawed (or canned)
- 1.5 cups (1 can) chickpeas/garbanzo beans, drained and rinsed

- Avocado for serving

- juice of 1 lemon
- 3 Tb. Tamari or reduced sodium soy sauce
- 1 tsp Worcestershire sauce
- 3 Tb. apple cider vinegar
- 3 Tb. agave nectar (or honey)
- 1 Tb. of your favorite dried spices (oregano, basil, parsley, rosemary, etc)
- fresh cracked pepper

1. Cook Quinoa and rice according to instructions
2. While it is cooking, combine all Sauce ingredients in a bowl and stir
3. When quinoa and rice are cooked, put in a bowl for about 10 minutes. Add all other ingredients, and then pour sauce over the salad and mixed until combine.
4. Garnish with avocado. Serve warm or cold.

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