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Rice and quinoa salad

Rice and quinoa salad

Rice and quinoa salad

This dish tastes similar to risotto, but normal rice is cheaper and easier to use for a big family.

2T olive oil
1 onion, roughly chopped
1 large carrot, finely diced
1 cup of rice, uncooked
1/2 cup quinoa, uncooked
3/4 cup white wine
Salt and freshly ground black pepper to taste
3 cups veggie stock
1 cup frozen peas
1 lemon, juiced
Handful baby spinach
100g green beans, blanched
Grated parmesan to garnish
Parsley to garnish
Soft boiled eggs to garnish

Heat the oil over a medium heat then add the onions and carrots, add the rice and quinoa and toast in the pan for a minute before the wine and cooking until almost reduced.
Season lightly before adding the stock and cooking until the rice and quinoa is almost cooked.
Add the frozen peas during the last 5 minutes of the cooking process. Allow to steam so it becomes fluffy. Add the lemon juice and stir through before adding to a serving dish.
Add the baby spinach, green beans and garnish with the parmesan, parsley and boiled eggs.

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