A wholesome grain and quinoa mix, combined with fragrant and flavorful fennel, along with roasted pine nuts and a simple vinaigrette. This one delivers a nice nutritional balance with a load of superfood content; lots of protein, supported by complex carbs and a bit of healthy oils.
This salad has been the theme of this week for me and I have been keeping a steady supply of it in the fridge. I really love the texture and the complex, playful flavor. Oh and it is just as good cold, served right out of the fridge. Definitely a winner for me. The recipe is here:
- 1/4 cup dry brown rice
- 1/4 cup dry black rice
- 1/4 cup dry quinoa
- 2 tablespoons olive oil
- 1/4 cup pine nuts
- 1/2 tablespoon fennel seeds
- 1 cup sliced dried cranberry currant or dry wild blueberries
- 1 fennel thinly sliced
- 1 tablespoon hemp seeds
- half lemon juice
- 1/4 cup parsley finely chopped
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 lemon juice
- salt and pepper to taste
Mix dry grains and quinoa, and rinse them.
Boil the grains in 3 cups water over medium-high heat until soft but not mushy, about 25 minutes.
While they are boiling, mix the vinaigrette ingredients in a small bowl and set aside.
Put 2 tablespoons of olive oil in an iron cast or sautéing pan over medium heat. Add the pine nuts, stir and roast until they change to golden brown color. Transfer the pine nuts to a separate container to set aside, then add the fennel seeds and the cooked grain/quinoa mix, cook for 2 minutes and turn the heat off.
Add the cranberries, fennel, hemp seeds, lemon juice, parsley and the vinaigrette mix and combine all.
Serve warm or cold.