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.