Rinse and drain the white and red quinoa. Place in a saucepan with a pinch of salt and cover with 300 ml water. Simmer for 25-30 minutes until tender. Drain the cooked quinoa under cold water and spread out onto a board to dry. Rinse and drain the black rice several times as it has quite a high starch content. Place in the same saucepan and cover with 1 cup water. Simmer for about 25 minutes until the grain is tender but still has a bit of bite. Rinse under cold water and drain thoroughly.In the same saucepan, add the carrots and boil rapidly in just a little water for 3-4 minutes. Add the broccoli to the carrots and cook for 2 minutes. Lastly add the peas, season lightly with salt and simmer for another minute. Plunge the vegetables into a bowl of ice water to stop the cooking process and to retain the colour. Once cooled, drain the vegetables.In a large bowl, mix together the quinoa, rice, black eyed beans and vegetables. Add the mint, either whole or chopped and the red onion or diced scallions. For the dressing, whisk all the ingredients in a bowl and pour over the salad. Toss lightly until all the grains are well coated. Taste and adjust the seasoning by either adding more soy sauce or lemon juice.Spoon into a serving bowl and scatter with the toasted seeds and nuts. Serve at room temperature. Serves 4-6.Tip: Always add the nuts just before serving to retain the crunch.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.