This salad is a first for me and I am very happy that I gave it a try!
When I was thinking of making this salad, I thought that I had traditional couscous at home but discovered that it was only a figment of my imagination! Anyway, thankfully I did not relegate on the notion and found a great substitute!
Ingredients: Because it is a salad, I did not measure, so you can use as much of each vegeable item as you would like.
1 1/2 cup Sprouted Rice and Quinoa Blend (great find from Costco- soon to disappear, I am sure)
Red Bell Pepper
Small green Thai chili (from garden)
Prawns( boiled and chopped)
Italian pure Olive oil
Raw Pine nuts
Fresh long Green Beans (from garden)
Sea Salt to taste
I added the rice and quinoa blend to boiling water and after 5 minutes simmering, I added my prawns to the blend in the pot and some soy sauce. The prawns were fished out after a few minutes and set aside. While the rice and quinoa blend was allowed to continue to simmer until soft and water gone. To the cooled cooked rice blend, I added cooked prawns, chopped vegetables [onions, celery, red bell, green chili, chopped green beans] , tarragon herbs , pepper and salt to taste after which I drizzled the olive oil into the bowl of ingredients and mixed them all up!
Taste: Very refreshing taste in the mouth, slight ( could almost miss it) hint of pepper from the fresh chili. The flavor profile is enhanced by the celery, onions and the sweetness from the pine nuts is great!! I LOVE this salad. I do believe one could serve it warm but I won’t. I added yellow pear tomato (from garden) and a slice of lemon ( from garden) to my serving plate. The pear tomato was also sweet somewhat tasting like sun sugar tomato, if you have ever tasted one.
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