Rice & Quinoa Salad

½ cup long grain rice

½ cup quinoa

1 cup flat parsley leaves

½ cup mint leaves

¼ cup coriander leaves

1 small red onion, finely diced

2 tomatoes, seeded and diced

2 tbsp extra virgin olive oil

Lemon juice

Salt and pepper

Cook rice and quinoa, in separate pans.

In a large bowl mix cooked rice and quinoa.

Add parsley, mint, coriander, onion, tomatoes, oil and lemon juice.

Toss salad, and season to taste.

Cover and set aside.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

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