BROWN RICE AND QUINOA SALAD WITH TOFU AND NUTS
Ingredients
Combine the following ingredients and bring to a boil :
· 2 cups (500 ml) of water
· ¾ cup (185 ml) of long grain brown rice
· ¼ cup (65 ml) of quinoa
Cover and let simmer at low temperature for 20 minutes.
Remove from stove and quickly add :
· 1 tsp. (5 ml) of vegetable bouillon
· 1 tsp. (5 ml) of garlic powder or 1 garlic clove finely chopped
· 1 tsp. (5 ml) of whole basil
· ½ tsp. (2 ml) of curry
· ¼ c. tsp. (1 ml) of vegetable salt
· A pinch of ginger (fresh or dry)
· 1 carrot cut in cubes
· 1 sliced celery stick
· 1 chopped onion or 2 - 3 chopped shallots
· ½ cup (125 ml) of tofu cut into small cubes or diced
Preparation
Cover and continue to cook for another 20 minutes. Take off the stove and let stand covered for 5-10 minutes..
Upon serving, add 1 cup (250 ml) of nuts raw or oven roasted (almonds, cashews, pine nuts, etc.) and if so desired, add 1 red or green pepper cut in slices.
Serve HOT with with a mixture of your favourite raw vegetable or COLD with a dressing of your choice..
Lise Guénette, ND.A.
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