BROWN RICE & QUINOA WITH SUN-DRIED TOMATOES & BLUEBERRIES
BROWN RICE & QUINOA SALAD with SUN-DRIED TOMATOES & BLUEBERRIES
SERVES 4-6 / PREPARATION: 15 MINS / COOKING: 40 MINS
Quinoa with brown rice is a complete protein, and sun-dried tomatoes and blueberries are delicious together.
◗ 250ml (1c) brown rice
◗ 125ml (½c) quinoa
◗ salt
◗ 1 bag (240g) sun-dried tomatoes in vinaigrette, chopped
◗ 1 can (400g) chickpeas, drained
◗ 1 mini cucumber, halved, seeded and diced
◗ 125g blueberries
◗ 1 red onion, peeled and diced
◗ handful each of bean sprouts and rocket leaves
1 Cook the rice in a pot with salted water until just tender – about 40 minutes. Drain, rinse and set aside.
2 In a separate pot, cook the quinoa in salted water until just tender – about 15 minutes. Drain, rinse and mix with the rice.
3 Add the sun-dried tomatoes and vinaigrette to the rice and stir. Allow to cool.
Add the chickpeas, cucumber, blueberries
