Quinoa salad with broccoli and black rice

Through your comments and questions, I realized that you love quinoa. I love it too, so I experiment with recipes in which this pseudo-grain is the main ingredient. This time I made a quinoa salad with black rice and broccoli. Try it out and let me know your impressions. Bon appetit!

Preparation time: 45 minutes
Servings: 2

½ cup quinoa
½ cup black rice
3 cups water
½ cup frozen green peas
1 smaller red onion, peeled, cut in half, and thinly chopped
1 tsp agave syrup
5 tbsp apple cider vinegar
salt and black pepper to taste
3 tbsp tamari soy sauce
1 tbsp grapeseed oil
2 tsp sesame oil
2 cm fresh ginger, peeled and grated
1 larger broccoli, chopped into florets
⅓ cup pistachio
¼ cup sunflower seeds
½ cup dried sour cherries

1. Put the quinoa and black rice in a medium pot, add 3 cups of water, stir and leave to boil at moderate temperature. After boiling, lower the temperature and cook for 30 more minutes. Remove from the heat. Add the green peas, cover with a lid and cook for another 10 minutes. Leave to rest.
2. In the meantime, in a small bowl mix red onion, agave syrup, 2 tbsp apple cider vinegar, salt, and pepper to taste.
3. In a big bowl, mix the rest of 3 tbsp apple cider vinegar, tamari soy sauce, grape seed oil, sesame oil, and grated ginger. Then add broccoli florets, pistachios, sunflower seeds, and dried sour cherries, and stir.
4. After that, add strained and cooled rice, quinoa, and green peas in the same bowl, stir well, then add red onion.
5. Serve and enjoy.

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