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Lunch | Vegan

Rice and Quinoa salad

An easy one to make the night before and take to work to provide support for your liver, brain, DNA and immune system

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Rice and Quinoa salad recipe
Serves:
1
Preparation:
10 Mins
Cooking:
20 Mins
High FODMAP:
Yes
Allergens:
Peanuts, Nuts
Check Your Own Recipe

What are the health benefits of Rice and Quinoa salad?

An easy one to make the night before and take to work to provide support for your liver, brain, DNA and immune system

 

Ingredients

Method

Ingredients

50g brown rice nutritional information
50g brown rice
Handful of coriander leaves chopped nutritional information
Handful of coriander leaves chopped
50g onions chopped nutritional information
50g onions chopped
30g peanuts nutritional information
30g peanuts
35g quinoa nutritional information
35g quinoa
1 small red chilli chopped finely nutritional information
1 small red chilli chopped finely
¼ can of red kidney beans nutritional information
¼ can of red kidney beans
60g red pepper chopped nutritional information
60g red pepper chopped
Salt and pepper to taste nutritional information
Salt and pepper to taste
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Simmer the rice for 20 minutes until tender and drain.
2) Simmer the quinoa for 10 minutes and drain
3) Allow the rice and quinoa to cool.
4) Mix the rice, quinoa, peppers, chilli, onion and kidney beans.
5) Mix in the chopped coriander/cilantro.

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