Prep: 20 mins,
Cooking: 1 hr
With black rice, nuts and minted soy dressing. Vegan and right on trend in a bowl.
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Ingredients (18)
Salad:
1/4 cup | quinoa — white |
1/4 cup | quinoa — red |
1/2 cup | rice — black |
1 cup | black beans — tinned |
2 | carrots — peeled, finely diced |
1/2 | broccoli — florets |
1/2 cup | peas — petit pois |
1/3 cup | mixed seeds — and nuts, toasted |
1 handful | chopped |
1/4 | red onion — thinly sliced |
DRESSING:
3 Tbs | lime juice |
2 Tbs | oil — flavourless |
1 Tbs | sesame oil |
2 Tbs | soy sauce — low sodium |
2 tsp | fresh ginger — freshly grated |
1 handful | fresh mint — finely chopped |
1 tsp | honey |
salt and freshly ground black pepper — to taste |
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