Salads
Brown Rice Salad
A delicious and filling salad – always a hit at parties and gatherings!
Ingredients
- 3 cups brown rice
- 6 spring onions (shallots)
- 1 can sweet corn kernels, drained
- 1 cup finely chopped tomatoes
- 1 green capsicum/bell pepper, cored, seeded and diced
- 1 cup sultanas/raisins
- 150g (3.5oz) roasted cashews
- 2 tablespoons pan-roasted sunflower seeds
- 3 tablespoons chopped parsley
Salad Dressing (see below)
- 1 tablespoon flaxseed oil
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon crushed garlic
Method
- Cook the rice until tender. Rinse and drain well, or take from microwave if using microwaveable rice.
- While rice is cooking, chop the spring onions/shallots finely and prepare other ingredients. Roast sunflower seeds in a small pan over medium heat; no oil.
- Transfer the rice to a bowl while still warm and add the spring onions. Mix in the sweet corn, capsicum, tomatoes, sultanas, parsley and sunflower seeds. Toss thoroughly and transfer to a serving dish.
- Mix in Salad Dressing and add cashew nuts last to ensure crispness.
Quinoa Tabouli Salad
A scrumptious protein-rich gluten-free salad!
Ingredients
- Half cup parsley, finely chopped
- Half cup of quinoa
- 1 cup vegetable stock
- 2 tomatoes, finely diced
- 1 large cucumber, finely diced
- Half a can of red kidney beans, rinsed and drained
- 1 tablespoon of flaxseed oil
- Sea salt and freshly cracked pepper to season
Method
- Cook quinoa in vegetable stock until tender but not too soft. Set aside to cool.
- Transfer parsley, quinoa, tomatoes, cucumber and red kidney beans into a big bowl.
- Drizzle with the flaxseed oil. Toss gently.
- Season with freshly ground sea salt and cracked pepper and serve.