Cuisine: gluten free, no oil, soy free, tree nut free option
Servings: 4-6 servings
Author: Gena Hamshaw
Ingredients
For the salad:
1cupuncooked black rice
3/4cupuncooked quinoarinsed through a fine sieve
1cupfresh or frozen and thawed green peas
1cupthinly sliced radish pieces
1cupthinly sliced carrots
1/2cupfinely chopped parsleycilantro, or dill (optional)
For the dressing:
1/4cupraw cashewssoaked for at least 2 hours and drained (you can also use raw walnuts or sunflower seeds)
1tablespoonchopped shallot
1/4cupsherry vinegar
1/3cupwater
1tablespoonDijon mustard
1teaspoonmaple syrup or agaveoptional
1/2teaspoonsalt
Pinchfreshly ground black pepper
Instructions
Cook the rice and quinoa (separately) according to package instructions. While the quinoa is in the last 3 minutes of cooking, add the peas to the pot and re-cover, so that they steam while the quinoa finishes cooking.
While the grains cook, blend all dressing ingredients together till smooth. The dressing should be creamy but pourable; if it's too thick, add an extra tablespoon or two of water to thin it out.
Fluff the grains and allow them to cool for 10 minutes. Transfer the grains and peas to a large mixing bowl and add the carrots and radish, along with fresh herbs if you like. Pour the dressing over and mix everything well. Taste and add salt and pepper as needed, along with an extra splash of vinegar if desired. Serve.