Vegan Rice Salad

This Vegan Rice Salad is a vibrant and refreshing dish that combines fluffy rice with crunchy vegetables and a zesty dressing. Perfect as a light lunch or a side dish, it's packed with flavor and nutrients.

Ingredients

• Brown rice - 1 cup
• Water - 2 cups
• Cucumber - 1/2, diced
• Cherry tomatoes - 1 cup, halved
• Red bell pepper - 1/2, diced
• Red onion - 1/4, finely chopped
• Fresh parsley - 1/4 cup, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Avocado - 1/2, diced

Steps

1. Rinse the brown rice under cold water until the water runs clear.
2. In a medium pot, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 25 minutes or until the rice is tender and water is absorbed.
3. While the rice is cooking, prepare the vegetables. Dice the cucumber, red bell pepper, and avocado; halve the cherry tomatoes; and finely chop the red onion and parsley.
4. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to create the dressing.
5. Once the rice is cooked, fluff it with a fork and let it cool for a few minutes.
6. In a large bowl, combine the cooked rice, diced vegetables, and parsley. Pour the dressing over the salad and toss until everything is well coated.
7. Serve immediately or chill in the refrigerator for 30 minutes before serving for a refreshing taste.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 55 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Packed with vitamins and antioxidants from fresh vegetables.

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