To make dressing – place all the ingredients into a jar and shake well to combine and emulsify. Set aside.
Place the rice in a saucepan and cover generously with water. Bring to the boil and cook for 20 min (lid off) or until rice is tender.
In another medium saucepan with boiling water, add the quinoa and cook for approximately 15 minutes until tender. Drain and rinse both rice and quinoa with cold water to cool.
Stir through the fresh herbs, preserved lemon and most of the dressing. Season with salt and pepper and scatter over toasted almonds. Place little snow pea tendril around the plate to garnish.
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