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Rice & Quinoa Salad

This is a great idea for left over rice and quinoa, or cook them both up and store in freezer in portions for when you feel inspired to whip up this recipe!

Ingredients

• 1 cup cooked brown rice
• 1 cup cooked quinoa
• 1 medium brown onion, diced
• 1 red capsicum, diced
• 2 corn cobs, kernels removed
• 6 spring onions
• bean sprouts – as much as you like
• 1 tbsp Coconut oil (to lightly fry onion)
• 1 tsp mild curry powder
• protein optional – chicken, tofu

Method

1. Lightly fry onion in coconut oil until transparent
2. Add curry powder (dependent on taste) and stir in with the onion
3. Add diced capsicum, cook for 1 minute while stirring
4. Add in the rice, quinoa, peas and corn
5. Thoroughly stir all ingredients until rice/quinoa are well coated
6. Before serving (putting in lunch box), stir through the crunchy bean sprouts, spring onions and coriander

Try adding more veggies – shredded zucchini, carrots, broccoli, and cauliflower. Other spices to try – turmeric, paprika, and cumin.

Recipe based on “The Lunchbox Revolution”, Mona Hecke (https://thelunchboxrevolution.wordpress.com/)

July 11, 2019