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Spring Wholegrain Salad
- Total Time: 20 minutes
- Yield: 6 1x
- Diet: Gluten Free
Ingredients
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- 500 g SunRice Brown Rice and Quinoa, Cooked (Microwavable)
- 1 bunch of asparagus
- 1 1/2 cup peas, frozen
- 1/2 bunch of radishes, thinly sliced
- 1/2 cup mint leaves, roughly chopped
- 1/2 cup parsley leaves, roughly chopped
- 1/4 cup flaked almonds, toasted
- 1/4 cup pepitas (pumpkin seeds), toasted
- 1 avocado, cubed
- 1/3 cup dried currants
- 1/3 cup apple cider vinegar
- 2/3 cup extra virgin olive oil
- 2 tbsp honey
Instructions
- Heat a medium fry pan to a med-high heat. Add 1 tbsp extra virgin olive oil along with the asparagus. Cook for 4-5 mins. Slice the asparagus.
- Cook the peas for 2-3 mins in boiling water (or simply place in a kettle with 1 cup of water and boil).
- Heat rice in the microwave as per packet instructions.
- Combine the oil, vinegar, honey with 1/2 tsp of salt to make the dressing. Add all the remaining ingredients to a large serving bowl and serve.
Notes
- This recipe was made in collaboration with SunRice. I am proud to be their Health Ambassador.
- This recipe uses cooked microwavable SunRice Brown Rice and Quinoa. You can also buy the bag of raw SunRice Brown Rice and Quinoa and cook it yourself.
- Nut-free option: Skip the almonds to make this recipe nut-free.
- Prep Time: 15 mins
- Cook Time: 5 mins
