Quinoa, Lentil Rice Salad with Rainbow Veggies and Roasted Parsnips
(Yields: 2 bowls, Serving: 4, Prep time: 25 mins, Cook time: 35 mins)
Ingredients
Rice Blend
- 1/2 cup lentils
- 1/2 cup basmati brown rice
- 3/4 cup quinoa
- 2 tablespoons pearl barley
- 2 1/2 cups water
Roasted Parsnips & Radish
- 2-3 parsnips
- 1 radish
- 1 tablespoon extra light olive oil
- 1/4 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Salad
- 2 zucchinis
- 4 cups mustard greens (or any other greens)
- 1/4 cup pumpkin seeds
- 2 small red bell peppers
- 1/2 jalapeno pepper
Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons lemon juice
- 1 teaspoon pure maple syrup/honey
- 1 teaspoon lemon grass paste
- 1/2 teaspoon grated horseradish
- 1/8 teaspoon cayenne pepper
- 2-3 sprinkles sea salt
- 2 clove garlic, minced
Instructions
Quinoa, and Rice Blend
Combine the lentils, rice, quinoa and barley in a big pot.
Fill it with 4 cups of water and leave it soaking for about an hour.
Bring the rice to a boil, which can take up to 15 minute, then cook in medium low (3-4) for about 20-30 minutes until the grains are cooked. (Taste to find out!)
Roasted Parsnips & Radish
Preheat oven to 400°F (204°C).
Dice the parsnips and radish into fine cubes or small coins.
Coat with a tablespoon of extra light olive oil with 1/4 teaspoon salt, garlic powder and paprika.
Bake in the oven for about 30-35 minutes.
Salad
Chop some mustard greens (or any other greens) in small pieces. Chop the zucchini in circles, then half them if desired.
Dice the red bell pepper and combine all the veggies and pumpkin seeds.
In a separate bowl, add all the ingredients from the dressing.
Mix well!
Pour the dressing into the veggies.
Add the rice and quinoa blend, then the roasted parsnips and radish once they’re ready.
(Note: I made half of what this recipe shows!)
