Brown rice and quinoa salad

After a few work lunches at Jack Greens I fell in love with brown rice in salad. The nuttiness and slightly chewy texture, makes brown rice a perfect addition to any salad.

So when my health-conscious cousin came over for dinner one night, I decided to give it a go. The rice and quinoa combined with hearty vegetables, adds great depth to the dish and makes it a complete meal. The yoghurt dressing cuts through the richness and natural sweetness of the corn and pumpkin, adding some needed tang.

  • 1 cup quinoa and brown rice cooked
  • 1 zucchini
  • ½ jap pumpkin
  • Olive oil
  • 100g baby spinach
  • 1 tomato
  • 1 corn on cob
  • 4 tablespoons yoghurt
  • ½ lime juice
  • 1 tablespoon chopped coriander
  • 1 tablespoon chopped parsley
  • 1 small red chili without seeds
  • ½ garlic clove
  • ½ teaspoon honey
  • Salt and pepper 

  • Preheat oven to 220 fan forced
  • Cut up pumpkin into 1.5cm pieces and mix with olive oil, salt and pepper
  • Cook pumpkin until cooked through, approximately 30 minutes
  • Grate zucchini into ribbons and cook until it starts to brown and softens
  • Boil corn until soft, cut corn off the cob and put to the side
  • Mix the yoghurt, lime juice, coriander, parsley, chili, garlic and honey until combined
  • Put the salad together – quinoa and brown rice first, baby spinach, tomato, corn, pumpkin and zucchini
  • Dress salad with yoghurt dressing.

Serve it as a side dish or add some chicken or steak to make a light, simple weekday meal.

Fun farewell yoghurt fact: Singer Carley Rae Jepsen eats vanilla yogurt with granola and fruit for breakfast every day.



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