Quinoa, Brown Rice and Vegetable Salad with Apple Cider Vinegar Dressing
APRIL 08, 2022
By CHEF KEN
Yield: 4 servings
Serving size: 2 cups
For this recipe if you have leftover cooked rice (1 cup) or perhaps rice from Chinese or Indian takeout it will save up to one-half of the preparation time. Much of the packaged Quinoa these days comes labeled pre-rinsed. If yours is not, rinse in a strainer under cold water rubbing grains together to remove a natural bitter flavor that helps keep pests away.
Serving size: 2 cups
For this recipe if you have leftover cooked rice (1 cup) or perhaps rice from Chinese or Indian takeout it will save up to one-half of the preparation time. Much of the packaged Quinoa these days comes labeled pre-rinsed. If yours is not, rinse in a strainer under cold water rubbing grains together to remove a natural bitter flavor that helps keep pests away.
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
For salad
- 4 cups water
- ¾ cup carrots, 1” pieces
- 1 cup broccoli, 1”pieces
- ¾ cup yellow squash 1” pieces
- ½ cup long grained brown rice
- 1 ¼ cups quinoa
- 1 tablespoons lemon juice
- 2 bay leaves
- Pinch ground black pepper
- ½ cup pecans, toasted
- 1 tablespoon chives, minced
- 1 tablespoon mint, minced
For garnish
- Mint leaves, whole chives.
For dressing
- 1 1/8 cups apple juice concentrate (defrosted)
- 5 teaspoons apple cider vinegar
- 4 teaspoons prepared mustard, coarse brown
- 3 tablespoons olive oil
- Pinch crushed black pepper (to taste)
Instructions
Salad
- Bring 4 cups water to a boil. Add carrots, cook for 2 minutes then add broccoli and yellow squash, cook until tender.
- Drain over a 2-quart measure or another pot reserving cooking liquid.
- If brown rice is needed, bring 1 ½ cups cooking liquid to boil add rice and bay leaf. Cover and simmer for about 45 minutes or until rice is done. When cooked, fluff, drain if needed and chill.
- While rice cooks, bring 2 ½ cups cooking liquid (+ water if needed) to a boil, add quinoa, bay leaf, and pepper. Simmer for five minutes, then remove from the heat. Remove bay leaves.
- Combine quinoa and rice, with the blanched vegetables, three quarters of the pecans, the chives, the mint and half of the Apple Cider Vinegar Dressing.
- Garnish with remaining Pecans and herbs. Season to taste bearing in mind that more dressing will be drizzled over the salad at service time.
Dressing
- Whisk all ingredients well.
- Add few drops Low Sodium Coconut aminos for added flavor.
