Categories: salads, side dish

Ingredients

• 1 cup red quinoa
• 1 cup white quinoa
• 1 cup white basmati rice
• 1/2 cup extra virgin olive oil
• 2 Tbsp avocado oil (optional)
• 1/4 c white balsamic vinegar
• 1/4 c red wine vinegar
• 2 cloves garlic, crushed
• zest of 1 lemon and 1 lime (optional)
• juice of 1 lemon and 1 lime
• 1/4 tsp mustard
• 2 carrots
• 1 celery stalk
• 1/4 red bell pepper
• 1/4 yellow bell pepper
• 1/4 orange bell pepper
• 1 zucchini chopped into thin strips
• 2 slices red onion
• 2 scallions
• 1 c arugula chopped in thin strips
• 2 Tbsp fresh cilantro
• 1 Tbsp fresh parsley
• 1 tsp fresh rosemary
• 1/4 c dried currants, golden raisins, blueberry, cranbery medley (or try Granny Smith apples)
• 1 Tbsp ground cumin
• 1 tsp curry
• 1 tsp ground ginger
• 1 tsp turmeric
• 1 tsp celtic salt
• 1/2 tsp white or black pepper
• 1 can black beans, rinsed
• 1 can chickpeas, rinsed

Directions

1. Cook quinoa in 4 cups water and 1/2 tsp salt for 10 minutes. Shut off heat and let sit covered for 5 minutes until all water absorbed.

2. Cook rice in 2 cups water for 20 minutes. Shut off heat and let sit covered for 5 minutes until all water absorbed.

3. Let grains cool, then combined.

4. Blend olive oil through mustard together, pour over grains and toss well.

5. Chop up the veggies, add to grains, and toss well.

6. Add spice mixture and toss.

7. Drain and rinse beans, add to mixture.

8. Garnish with chives and pistachios.

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