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Monday, 1 December 2014

Quinoa, Rice and Coconut Salad

I just love the sweetness of this salad. Black quinoa is slightly bitter with an earthy sort of taste but takes on a totally different dimension with the dressing and coconut. It is substantial enough to have on its own, well, maybe if you are female or not feeling very hungry. It can be made well ahead and I feel it is better to do this as the grains have more time to absorb the flavours. You can play around with the ingredients. Add more nuts, toast them or use less coconut, add some sultanas or cranberries.
I had no time to photograph the dish. It was eaten in a flash !

2 cups black Quinoa
2 cups brown rice
1 cup shredded coconut
3 carrots finely shredded
1 cup slivered almonds
grated rind of an orange
1 cup finely chopped parsley
2 cup finely chopped spring onion


1 cup orange juice
1/2 cup coconut milk
1/4 cup sherry vinegar or you can use mirin

The quinoa needs to be soaked for 15 mins just covered in water. If you have a rice cooker use that to cook it, otherwise I cook it in the microwave uncovered for 10-15 mins. The water ratio should be 1 cup quinoa to 1 1/2 cups water. Set aside to cool.
Cook the brown rice and set aside to cool.
The carrots I shred in a food processor to quite fine.

Add all the ingredients to a bowl and mix. Add the dressing and serve.

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