A recipe for cold rice and quinoa salad filled with flavor.
RECIPE
3 Tbsp. olive oil
1 Tbsp. apple cider vinegar
1 Tbsp. mustard
1/2 Tbsp. lemon juice
1 tsp. pure maple syrup
1/4 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp. garlic powder
2 cups cooked wild rice, cooled
1 cup cooked quinoa, cooled (you can use any variety—I used a rainbow quinoa)
1 cup spinach, sliced into thin ribbons
1 cup blueberries
3/4 cup cooked, shelled edamame
1/2 cup red cabbage, shredded
1/2 cup raw almonds, sliced
1/3 cup red onion, finely chopped
To a small bowl, add olive oil, apple cider vinegar, mustard, lemon juice, maple syrup, salt, pepper, and garlic powder. Whisk well, and set aside. To a large bowl, add wild rice, quinoa, spinach, blueberries, edamame, red cabbage, almonds, and red onion. Stir gently. Add the dressing, and carefully stir until everything is well combined. Refrigerate before serving. Store in an air-tight container in the refrigerator. Makes about 4-6 servings.
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