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Spring Wholegrain Salad

  • Total Time: 20 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


Units Scale
  • 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


  1. 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.
  2. Cook the peas for 2-3 mins in boiling water (or simply place in a kettle with 1 cup of water and boil).
  3. Heat rice in the microwave as per packet instructions.
  4. 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.


  • 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

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