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 

  
  

I use 10-minute instant brown rice which cooks much quicker, alternatively, you can also use microwave sachets.

This salad can be refrigerated for up to 3 days.