Brown rice and quinoa salad

YOU
4-6 servings Prep: 15 mins, Cooking: 40 mins

By YOU Magazine April 18 2019
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Ingredients (13)

250 ml wild or brown rice
125 ml quinoa — rinsed well
salt
80 ml pesto — coriander
1 can chickpeas — tinned and drained
1 cucumber — halved, deseeded and cubed
generous handful of blueberries and grapes
3-4 nectarines — cubed
1 red onion — chopped
lemon — zested
rocket
pumpkin and sunflower seeds, toasted
fresh mint and coriander
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Method:

1. In separate pots, boil the rice and quinoa in salted  water – the rice for 40 minutes and the quinoa for 15 minutes. Drain and mix.

2. Stir the coriander pesto into the rice mixture and let it cool.

3. Add the chickpeas, cucumber, fruit,  onion and lemon zest and mix lightly.

4. To serve: Spoon onto a serving plate, garnish with rocket and sprinkle the seeds, mint and coriander on top.



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