Brown Rice Quinoa Salad

Brown Rice Quinoa Salad

Makes: 4-8 side portions

Ingredients:

• 250g packet microwave brown rice & quinoa
• 125g can corn kernels, drained
• 125g can chick peas, rinsed and drained
• 4 spring onions, finely sliced

• 1/2 cup diced roast pumpkin
• 1 large tomato, diced
• 1/2 continental cucumber, diced
• 1/4 edamame

• 1/4 cup fresh flat leaf parsley, shredded
• 3/4 tablespoon soy
• 3/4 tablespoon garlic extra virgin olive oil
• 2 teaspoons lemon juice

Method:

• Cook the brown rice & quinoa in the microwave as per the instructions on the packet
• Spread out on a plate and allow to cool, minimum 20 minutes
• Add in all other ingredients and mix well.

Nutritional Value (for 8 portions):

• Calories: 93
• Total fat: 2.1g

• Total carbs: 14.8g
• Sugar: 1.1g
• Protein: 2.8g

Recipe Notes:

• Store in an air tight container for a maximum of 3 days
• This recipe is not suitable for the freezer

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.