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Black rice & quinoa salad

France Brunel

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In Ayurveda, raw anything, including salads, are considered really difficult to digest for everyone. They are OK, in small quantities, for Fiery Mind & Body types but not great for anyone who is tired, off balance or for Airy and Earthy types who tend to have a harder time digesting all types of foods. Although we have made this salad recipe with loads of cooked ingredients, do check-in with how you are feeling before making it & favor it for lunch rather than dinner.

This Yoom black rice and quinoa salad makes for a hearty meal with loads of seasonal toppings like roasted sweet potatoes, arugula salad and pomegranate! It's topped off with a delicious tahini dressing that makes this whole dish yoom!

AIR: In moderation I FIRE: Yes I EARTH: In moderation

AIR + FIRE: In moderation I FIRE + EARTH: In moderation I AIR + EARTH: In moderation I AIR + FIRE + EARTH: Yes

Serves 4 l  Difficulty: very easy  l  Prep time: 20min l  Total time: 1hr

Ingredients 

For the salad 

  • Coconut oil

  • 1 cup black rice

  • 2 cups of water or vegetable stock

  • 1/2 cup Quinoa

  • 2 cups sweet potato, cut into small chunks

  • Salt and Pepper

  • 1 loosely packed cup arugula

  • Handful of cherry tomatoes, sliced in half

  • 1/4 cup pomegranate seeds

  • 1 handful of sliced almonds

For the dressing 

  • 6 tbsp olive oil

  • 2 tablespoons tahini

  • 1 tablespoon lemon juice

Steps 

This recipe requires a a few things to be cooked and then cooled before the final assembly.

  1. Preheat Oven to 200°C/ 390°F. Spread the sweet potato on a lined baking tray. Drizzle with a little coconut oil and season with salt and pepper. Bake in the oven for 20 or until cooked. Allow to cool.

  2. In a small saucepan bring 1 cup of water and the quinoa & black rice to the boil.

  3. Reduce to a simmer and cook, covered, for 25 – 30 minutes. Once cooked, rince and drain through colander to take away black tint from the black rice on quinoa. Allow to cool.

  4. Combine the black rice, quinoa and roasted vegetables in a bowl along with the rocket and toss until everything is well distributed. Sprinkle over the pomegranate seeds, sliced almonds and cherry tomatoes. 

  5. For the dressing; combine the oil, tahini and lemon juice and whisk with a fork to combine. Drizzle over the salad and serve.

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