Brown Rice and Quinoa Salad with Hemp Seed Oil Vinaigrette
Ingredients
- 2 tbsp hemp seed oil
- 1 tbsp apple cider vinegar
- 1 tsp freshly squeezed lemon juice
- salt to taste
- pepper to taste
- 1 carrot
- 1 tomato
- 1/4 cup broccoli
- 1 packet precooked brown rice and quinoa
- 2 tsp sunflower seeds
Preparation
Peel the carrot and chop it into small squares, then chop the broccoli.
Add these vegetables to a small saucepan filled with water and bring to the boil until cooked.
While the vegetables are cooking, prepare the vinaigrette by combining the hemp seed oil, apple cider vinegar, lemon juice, salt, and pepper in a bowl and whisk to combine, then set aside.
Chop the tomato into small pieces.
Once the vegetables are prepared and cooked, microwave the rice and quinoa as instructed on the packet.
Pour the rice and quinoa mix into a bowl, then drain the vegetables and add them to the bowl alongside the tomato and sunflower seeds.
Serve on a plate and drizzle the vinaigrette over the top.
Tips
Carrots are one of the most versatile vegetables and an excellent source of pro-vitamin A, vitamins C, D, E, K, B1, and B6.
They are rich in biotin, potassium, calcium, magnesium, phosphorus, organic sodium, and trace minerals essential for health.
Carrots can be enjoyed raw, steamed, roasted, or in various dishes; peel non-organic carrots to avoid pesticides that may cause bloating.
