Three-grain Salad
Enjoy more grains in your diet with this simple recipe from Derval O'Rourke's book, The Fit Foodie. This recipe is mostly assembly so takes all of 5 minutes to make. A quick and easy salad, perfect for a light lunch or dinner.
From the book
The Fit Foodie
Light and fresh recipes with a focus on fitness
Comforting classics with a nourishing twist
Energy-boosting snacks
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Introduction
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.
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 |
Method
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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