Quinoa and Rice Salad

This vibrant Quinoa and Rice Salad combines the nutty flavors of quinoa with the hearty texture of rice, tossed with fresh vegetables and a zesty dressing. It's a refreshing, nutritious dish perfect for a light meal or a side dish.

Ingredients

• Quinoa - 1/2 cup
• Brown rice - 1/2 cup
• Cherry tomatoes - 1 cup, halved
• Cucumber - 1 medium, diced
• Red bell pepper - 1/2, diced
• Red onion - 1/4, finely chopped
• Fresh parsley - 1/4 cup, chopped
• Lemon juice - 2 tablespoons
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Rinse the quinoa under cold water and combine it with 1 cup of water in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed.
2. In another saucepan, combine the brown rice with 1 cup of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 20 minutes or until tender and water is absorbed.
3. Once both the quinoa and rice are cooked, remove from heat and let them cool for about 10 minutes.
4. In a large mixing bowl, combine the cooled quinoa and brown rice with cherry tomatoes, cucumber, red bell pepper, red onion, and fresh parsley.
5. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.
6. Pour the dressing over the quinoa and rice mixture, tossing gently to combine all ingredients thoroughly.
7. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Nutrition

• Calories: 290
• Protein: 8 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 180 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• High in protein and fiber, promoting fullness and aiding digestion.
• Rich in antioxidants and vitamins from fresh vegetables, supporting overall health.

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