The rice and quinoa in this salad provide a nice protein component, and the tomato, cucumber, celery, dried cranberries and walnuts pack a tasty punch.
Rice & Quinoa Salad (Serves 4)
- ¾ cups quinoa
- ¾ cup brown rice
- 3 cups filtered water
- ½ teaspoon ground cumin
- ¼ teaspoon turmeric
- 1 tablespoon no salt seasoning
- ¼ teaspoon ground black pepper
- 1 tomato, diced
- 1 cup finely chopped cucumber
- 1 stalk celery, ¼” slice
- 1 cup fresh basil, finely cut
- ½ red onion, finely diced
- ½ cup walnuts
- ½ cup dried cranberries
- juice of 2 lemons, about ¼ cup
Add quinoa, rice and filtered water, cumin, turmeric, no salt seasoning and black pepper to Instant Pot or medium pan. Cook 22 minutes in Instant Pot or bring to a boil and then turn to low for 30 minutes in a medium pan.
When cooked, fluff with a fork and allow to cool for 20 minutes or longer.
While the quinoa cooks, combine tomatoes, cucumber, celery, basil, onion, walnuts, cranberries and lemon juice in a bowl.
Stir in the cooked quinoa when cooled and mix well.
Serve as is, or over a large bed of lettuce.