Brown Rice and Quinoa Salad

On Sunday’s I like to prepare for the week ahead. It’s good to have the fridge full of pack n go salads for work and athletes lunches. A while ago a friend gave me a great tip on keeping lettuce salads fresh for the week, all you need to do is cover with a paper towel (press it on top) and then cling film(gladwrap), it keeps fresh and you can fill you lunchbox and take dressing on the side. Today I made Beetroot salad, posted a while back, Brown rice salad and two dressings, one for each salad.

Brown Rice and Quinoa Salad

  • 1 red capsicum diced
  • 1/2 red onion finely chopped
  • 1/4 cup raisins
  • 1/4 cup roasted peanuts
  • 1/4 cup chopped coriander
  • The seeds of 1 pomegranate
  • 1 teaspoon curry powder ( I used homemade)
  • 1 red chilli finely chopped
  • 1 Tablespoon honey
  • 2 cups cooked brown rice and Quinoa (I used Sunrice brand)
  • Dressing
  • 4 Tablespoons rice bran oil
  • 2 Tablespoons lemon juice
  • 1 garlic clove very finely chopped
  • Salt and pepper to taste

Put everything except dressing into a bowl and mix together . For the pomegranate cut in half and remove the seeds, try to avoid getting the white pith into the Salad.Mix dressing together in a jar and pour over salad just before eating. Use as much or as little as you like to your taste.

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