Basminoa~

This salad is a great way to introduce someone to quinoa if they haven’t had it before.  We are using rice and typically you would think it should be served warm but during the summer its nice to cool it down and serve it somewhat cold.  Brown basmati rice and quinoa mixed together make a nice texture.  If you would like to have the dressing a little sweeter (having my niece Kristy in mind), add one teaspoon at a time of honey or maple syrup until you have reached your desired sweetness.  I toast my flax seeds but you really don’t have to.  The flax seeds I use are Trader Joe’s (Golden Roasted Flax Seeds/Whole Seeds).  These seeds have a nice nutty flavor and are naturally rich in Omega-3, Lignans and Dietary Fiber which is perfect for us because we are eating to nourish!   Have fun with this and let me know what you think~

Julie

Basminoa Salad

• 1½ cups brown basmati rice
• ¼ cup quinoa
• 3 cups water
• 1 teaspoon salt
• 1 tablespoon toasted flax seeds
• 1 teaspoon fresh lemon juice
• 1 teaspoon sesame oil
• 2 teaspoons extra virgin olive oil
• 1 teaspoon balsamic vinegar
• ½ teaspoon basil
• ¼ cup chopped cilantro
• ½ cup cherry tomatoes; halved

Bring 2 ½ cups of water to a boil, add in basmati rice, and bring to a boil again.  Then lower heat and let simmer, covered, for 30-35 minutes; until all water is soaked up.  Bring ½ cup of water and quinoa to a boil, then turn down and simmer, covered, for about 10-15 minutes, until all water is soaked up.

Put the cooked brown basmati rice and quinoa into a large mixing bowl and let cool for about 15 minutes.  Then add the remaining ingredients and mix well.

Preparation time: 45 minutes

Yield:  4 servings

Copyright 2010, J. Knudson, Original recipe