Black rice & quinoa salad with lentils and heirloom tomatoes

A salad that can either be enough of a meal on it’s own or do duty as a side, is filled with stacks of nutritious goodness, is easy to prepare AND tastes delicious: this is one of those salads. Label it as a superfood if you must, but the truth is that it really is one.

Black rice has less calories and carbs than the both brown and white varieties, and more protein. We know that quinoa, apart from being my favorite discovery of 2015, is extremely high in protein {as well as having lots of fibre and iron}, and put the two together and you have a kickass vegan option on the table that no-one even has to know is vegan because it just looks like a colourful and delicious salad.

I added lentils because I have so many cans of legumes in the pantry, and the heirloom cherry tomatoes and green baby salad leaves because that’s what I had in the fridge. I only buy tricolour quinoa because I like how it looks but any kind is fine.

You could also add:

  • toasted pine nuts, slivered almonds, or sunflower seeds
  • baby rocket leaves
  • roasted beetroot
  • chickpeas instead of lentils
  • red onion or spring onion
  • chopped olives
  • feta, goats cheese, or haloumi
  • sundried or semi dried tomatoes
  • diced cucumber
  • roasted pumpkin or sweet potato

Make sure to rinse the black rice really well a few times before cooking. Follow the packet instructions for cooking both the black rice and the quinoa, although to be honest I still microwave my quinoa {1 cup quinoa to 2 cups water on high for 10 mins, then cover with plastic wrap and let sit until needed}. For the rice I needed more water that stated so I’d suggest 3/4 cup of rice to 2 cups of water, once it has simmered for about 30 mins cover and let it sit, and it will absorb any excess water.

Serves: at least 6 to 8 adults as a side


what you need

  • 3/4 cup {uncooked amount} of black rice, cooked according to packet directions
  • 1 cup {uncooked amount} of quinoa, tricolour or regular, cooked according to packet directions
  • one can of lentils, rinsed and drained
  • one punnet of heirloom or cherry tomatoes, halved
  • one small pack of baby green salad or rocket leaves
  • for the dressing: 1/3 cup olive oil, juice of 2 limes, S & P.

what to do

  • Once the cooked rice and quinoa have cooled combine both in a large bowl, and add the lentils, tomatoes, and salad leaves.
  • Whisk the dressing together in a jug and pour over salad. Enjoy!

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