Mixed grain bowl
I first started making this salad as a party and picnic dish and it soon became a household favourite. There’s something about the mix of colours and textures that makes it so appealing, but more than that it is a hearty salad that works well as a side or a main with the addition of some extra protein like fish, a poached egg, or chicken. A bonus is it lasts a few days, so it’s great to make in bulk and keep as leftovers.
Keep the dressing simple as I have here, or add your own favourite, a green goddess would work well too!
Serves: 4 as side dish | Time: 30 - 50 minutes (dependant on the rice used)
Ingredients:
1/2 cup quinoa
1 cup brown rice (I use 10 minute instant rice)
1/2 bullion stock cube (or low salt vegetable stock)
160g cherry tomato (about 15)
1/4 cup chopped flat-leaf parsley
8 - 10 large green olives
40g almonds
10g pumpkin seeds
1 bunch tender stem broccoli approx (approx 6 stalks)
2-3 tsp olive oil
Balsamic vinegar to taste
Method:
In separate pots, cook the quinoa and rice according to their instructions adding 1/4 of a stock cube. Set aside in the fridge to cool once cooked.
Quarter (or half) the tomatoes and olives and chop parsley
Steam the broccoli (you can add this to the end of cooking time of quinoa - approx 4 minutes)
Roughly chop the almonds and together with the seeds toast on a hot dry pan until golden
Combine all ingredients in a large bowl and drizzle with olive oil and with balsamic vinegar as desired
Season to taste
