BLACK RICE & QUINOA SALAD W/ TAHINI DRESSING (by France)
Black rice is creamier than regular white or brown rice so I looooove it. Here's a black rice and quinoa salad for a hearty meal with loads of seasonal toppings like roasted sweet potatoes, arugula salad and pomegranate! It's topped off with a delicious tahini dressing that makes this whole dish yum! Tip: I made a big batch one weekend and ate it across the week. Bon appetit!
Serves 4l Difficulty: very easy l Prep time: 20minl Total time: 1hour
For the salad
1 cup black rice
2 cups of water or vegetable stock
1/2 Cup Quinoa
2 cups sweet potato, cut into small chunks (300g)
Salt and Pepper
1 loosely packed cup arugula
Handful of cherry tomatoes, sliced in half
1/4 cup Pomegranate seeds
1 handful of sliced almonds
For the dressing
6 tbsp Olive Oil
2 tablespoons tahini
1 tablespoon lemon juice
1. This recipe requires a a few things to be cooked and then cooled before the final assembly. Preheat Oven to 200°C/ 390°F. Spread the sweet potato on a lined baking tray. Drizzle with a little olive oil and season with salt and pepper. Bake in the oven for 20 or until cooked. Allow to cool.
2. In a small saucepan bring 1 cup of water and the quinoa & black rice to the boil. Reduce to a simmer and cook, covered, for 25 – 30 minutes. Once cooked, rince and drain through colander to take away black tint from the black rice on quinoa. Allow to cool.
3. Combine the black rice, quinoa and roasted vegetables in a bowl along with the rocket and toss until everything is well distributed. Sprinkle over the pomegranate seeds, sliced almonds and cherry tomatoes.
4. For the dressing; combine the oil, tahini and lemon juice and whisk with a fork to combine. Drizzle over the salad and serve.