This quinoa salad is from the guys behind Misters, Fraser Jamieson and Alex Brayne. Like everything you’ll find at their central city spot, it’s not only going to taste good, but make you feel good too!
If you’re new to quinoa, this rice and quinoa blend is a great place to start, plus with this combo you get all the most vibrant and nutritious varieties of rice – brown, red and black!
Ready in 30 mins
¾ cup Ceres Organics Long Grain Rice Medley
1½ cups Ceres Organics Quinoa
4 large kumara, scrubbed and cubed
¼ cup & 2 tablespoons Ceres Organics Olive Oil, Extra Virgin Cold-Pressed
4 cloves garlic
1 teaspoon smoked paprika
skin of 1 lemon + 2 tablespoons juice
2 teaspoons cumin seeds, lightly crushed
½ teaspoon sumac
2 spring onions, finely sliced
2 tomatoes, de-seeded and diced
pinch of sea salt
A handful of parsley, roughly chopped
Handful of mint leaves, roughly chopped
Handful of rocket or other greens
Preheat your oven to 180°C.
Bring a medium pot of water or vegetable stock to a boil, add the rice (checking directions on pack) and boil gently for around 30 – 40 minutes, until the rice is al dente. Rinse under cold water to prevent overcooking. Leave to drain well.
Cook the quinoa according to packet directions.
Spread kumara on a baking tray, toss with 1 tablespoon olive oil, garlic and smoked paprika. Bake for around 20-30 minutes, until golden and soft.
Add lemon skin, cumin seeds and 1 tablespoon oil to a small frying pan over a medium heat. When the skin starts to bubble, remove from the heat and set aside to cool.
Transfer rice and quinoa to a large mixing bowl. Add sumac, spring onions, tomato, roasted kumara and remaining olive oil.
Discard the lemon from the oil, pour the oil over the rice, then stir in lemon juice and salt.
Just before serving, stir in the herbs and rocket. Serve immediately.
If you want to find out how you can incorporate quinoa into your breakfast check our chai quinoa porridge with poached pears recipe.