Brown Rice Quinoa Salad

Quinoa is a new grain for me. I’ve used it a few times, but it has not found its way into my fall-back vernacular. I have to force myself to think about things that aren’t in my normal repertoire, and I am sure glad I thought to play around with this little nugget of goodness. This stuff is a major yoga workout for the mouth. The spoon makes a delivery and the tongue and teeth get a good workout chasing down each little curlique and chewy ball. I can imagine texture people would not want to bother with this one, but I find it quite a lovely little pose. Quinoa eating could become the new workout craze to replace facial plastic surgery. I find it’s particularly helpful in tightening up the neck muscles! Don’t be a slacker through the routine, however or you’ll end up with bits between the teeth!

The wonderful thing about this dish is the lemony queen and mint the king. It’ll deliver a flavorful workout and leave you wanting more!

Ingredients:

  • 2 cups black quinoa, cooked
  • 2 cups brown rice, cooked
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh basil leaves
  • 2 lemons, juiced
  • 2 tsp. lemon grass, chopped
  • 3 Tbs. olive oil
  • 1 jalapeno
  • 1 inch chunk fresh ginger
  • 2 cloves garlic
  • salt and pepper to taste

Directions: Cook the two cups of quinoa in three cups water with a pinch of salt. Cook the rice the same way. Once the rice and quinoa are cooked, fluff with a fork and mix together. Allow to cool before you add the remaining ingredients. In a food processor, chop the mint, basil, ginger, garlic, jalapeno, and lemon grass. Mix into the rice and quinoa. Last add the lemon juice, olive oil, salt and pepper. Mix well and let the flavors mingle for a couple of hours before serving.

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