A ‘make ahead’ healthy lunch idea : make the rice & quinoa mix. prep the veggies, prep the dressing – at the last minute put the ingredients together! Recipe will make several lunches for 1 week.
15 - 30Min
8-10
Vegetarian
Vegan adaptable
Place the Dainty TimeWise Brown rice and the quinoa into the bowl of your rice cooker. Pour over 3 cups/750mL cold water. Close the lid and cook.
After cooking is done allow to sit on warm for 5 minutes. After resting, spoon the rice and quinoa mixture onto a large baking sheet and spread out to steam dry and cool off for 10 minutes. At this point the mixture can be packaged and placed in the fridge for up to 3 days.
In a large mixing bowl, combine the cucumber, bell pepper, red onion, parsley and mint. Mix in the cooled rice and quinoa mixture.
In a mason jar, add all the vinaigrette ingredients and shake well to combine. Pour enough to gently coat the salad along with a generous amount of salt & pepper. Toss to combine. Taste and adjust with more dressing and salt & pepper if needed. Top with the feta or parmesan garnish if using.
