Three-grain Salad

By Derval O'Rourke From the book The Fit Foodie
Derval O'Rourke's healthy Three-grain Salad

Quinoa is not the only grain I eat for lunch. I love brown rice, wild rice and basmati too. I often purposely cook more rice than I need, so that I have leftovers to play with. If you’re precooking grains to be used in a cold salad, remember to cool the cooked grains as quickly as possible and store them in the fridge until you need them. It is true that making this Three-Grain Salad means being prepared. But if you can do a little planning and have all of the ingredients to hand, I promise it will be worth your while.

For how many? Serves 6

Ingredients

  • 100g brown rice, cooked and cooled (100g is the weight before cooking)
  • 100g quinoa, cooked and cooled (100g is the weight before cooking)
  • 100g wild rice, cooked and cooled (100g is the weight before cooking)
  • 1 butternut squash, peeled, deseeded, cubed, roasted and cooled
  • 3 roasted peppers, sliced and cooled
  • 1 pomegranate, seeds only
  • 100g seeds (pumpkin and sunflower work well)
  • a handful of mint leaves, chopped
  • 1 lemon, halved

Instructions

Store all of the cooled ingredients separately in the fridge until needed.

When you are ready to serve, toss the cooled ingredients together in a large bowl. Divide the salad between serving plates. Sprinkle over the seeds and mint. Squeeze over some lemon juice and serve without delay.

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