Royal Rainbow Salad
I came across a healthy-looking colourful salad at a vegetarian café in London called Rainbow Salad. Back home in New Zealand, I created this salad full of vegetables and antioxidants using quinoa grains. The salad is quite different to what I had on the other side of the world, but I reckon it’s Rainbow Salad too.
Serves: 3 as a side
Ingredients
1 cup rice and quinoa mix
¼ each red and yellow capsicum, diced
¼ red onion, chopped roughly
1 cup edamame beans (thawed)
3 tablespoons dried cranberries
2 tablespoons pumpkin seeds lightly toasted
Handful of fresh parsley chopped
Garlic Honey Lemon vinaigrette:
1 small clove garlic, minced
1 teaspoon Manuka honey
Juice of 1 lemon
3 tablespoons extra virgin olive oil
Plenty of salt and pepper
Method
- Rinse rice and quinoa in cold water. Put the two in a small saucepan and add two cups of water. Bring to the boil and simmer for 20-25 minutes until most of the liquid is absorbed and the grains are cooked. Drain through a colander.
- Meanwhile prepare other ingredients: chop onion and parsley, dice capsicums, shell Edamame, and toast pumpkin seeds.
- Make vinaigrette. Mix all the ingredients well.
- Mix though vinaigrette immediately to the drained rice and quinoa. Leave to cool a little before mixing all the other ingredients.
Tip: you can find Edamame in the frozen food department at most supermarkets. If using fresh ones, boil in salted water for 3-4 minutes.
