The Perfect Way to Start a Week

I got home from work today and naturally went straight to the fridge to assess the situation. After seeing the bowl of cooked quinoa I figured I’d quickly knock up a quinoa salad, however, once I started pulling various vegetables, seeds, nuts, and grain out I quickly realised that my ‘simple’ salad would not be so simple after all.

After taking stock of what was in front of me on the chopping board and some deliberation I decided to go for somewhat of a ‘superfood’ salad….which essentially meant throwing a whole heap of healthy and delicious ingredients in to a bowl

1 cup cooked brown rice

1 cup cooked quinoa

1 cup french lentils

1 cup chopped broccoli

1/2 cup sunflower seeds

1/2 cup slivered almonds

1/2 cup dried cranberries

1/3 cup roasted pine nuts

2 tablespoons LSA

1/4 cup parsley

1/4 cup corriander

1/4 dill

juice of 1/2 lemon

seeds of half a pomegranate

1 teaspoon sesame oil

2 teaspoons rice wine vinegar

Directions:

Cook brown rice (I used my rice cooker). When it’s ready fluff with a fork

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Prepare French Lentils by placing 1 part lentils and 2 parts boiling water in a saucepan and boiling for about 20 minutes (or until soft)

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Drain excess water when the lentils are ready

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While the lentils and brown rice are cooking prepare the rest of the ingredients:

Chop broccoli

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Roast pine nuts by heating 2 teaspoons of rice bran oil. Pour the pine nuts in and remove from heat when they start to turn golden brown

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When the lentils, brown rice, and quinoa are ready place the appropriate amounts in a bowl and mix well

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Stir in sunflower seeds, broccoli, cranberries, and slivered almonds

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Mix in the herbs and pine nuts

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Squeeze half a lemon in. Mix in the rice vinegar, and sesame oil

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Top with pomegranate seeds

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Just as I served the salad, my sister successfully finished her first attempt at spiced almond milk (you could say that she was feeling very inspired by Pressed Juices amazing almond milks!)

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