Black Rice & Quinoa Salad

TIME: 1.5 hours

VEGAN | GLUTEN FREE| REFINED SUGAR-FREE | LACTOSE-FREE

Image courtesy of Sprinkles & Sprouts

 Ingredients:

- 1 cup quinoa, rinsed well (white, red or black or tricolour is fine)
- 1/2 cup organic black rice
- 1/4 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 3 cups pumpkin, diced
- 1/2 cup pumpkin seeds (pepitas)
- 1/2 cup dried cranberries
- 1/4 cup goats cheese or fetta cheese

Dressing

- 2/3 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 2 Tablespoon pure maple syrup
- 1 Tablespoon Dijon mustard
- 1/4 tablespoon salt
- 1/4 tablespoon pepper

Creating The Magic:

Prepare rice and quinoa, mix together after they are cooked. Set aside.

Heat 2 tablespoons oil in a large frypan over medium heat.

Add diced pumpkin, stirring occasionally, until soft, about 8-10 minutes.

Mix dressing ingredients and stir into quinoa and rice mixture.

Add cooked pumpkin, dried cranberries and gently mix together.

Add salt and pepper to taste, sprinkle on pumpkin seeds, and goats cheese.

Enjoy!

TIPS

Add chopped avocado for a fresh flavour.
Sprinkle with some chili flakes if you like things spicy.