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.
|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|
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.