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Brown Rice and Quinoa Salad with Snow Pea Tendrils & Preserved Lemon

Serves 6-8

  • 200g brown rice
  • 100g red quinoa
  • A large handful of mixed fresh herbs such as dill, parsley and mint – chopped roughly
  • 2 wedges of preserved lemon (rind only), finely chopped
  • A good handful of toasted almonds
  • A nice handful of snow pea tendrils to garnish  


Dressing

  • 2 tablespoons of brown vinegar
  • 1 tablespoon tamari
  • 3 tablespoons macadamia oil


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.

Brown rice and quinoa salad with preserved lemon

To toast almonds, peanuts or even pine nuts can bring an intense crunchy flavor to your dish. Always use a dry non-stick frying pan and keep an eye on them at all times (as they can burn)! I like to toss or stir them until lightly golden in colour – remove from heat. Store extras in an airtight container in the pantry for another day!  


 
Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!