Warm rice & quinoa salad
Updated: Oct 17, 2021
3-4 chives (could sub for onion), chopped
2-3 zucchini, chopped
bunch of beetroot tops (could use spinach, silverbeet or kale), finely chopped
1-2 cloves garlic, thinly sliced
¼ c toasted pumpkin seeds (any nuts or seeds)
crumbled feta or goats cheese
1 cup rice & quinoa mixed (½ for this meal, ½ saved for another purpose)
Start by cooking your grains. I mixed ¾ c rice with a ¼ c mixed quinoa. Add to a pot with a knob of butter and toast until you hear the grains popping. Add 2 cups water (or stock) and bring to the boil. Once it boils, cover with a lid and turn down to a low simmer. Cook 20-25 minutes until all the water is absorbed. Remove from heat and after 5 minutes fluff with a fork. Add half to a large salad bowl for serving.
In a large saute pan heat a little butter or drizzle of oil. Add chopped zucchini and chives to a pan and sauté until golden. 5-7 minutes, I like the zucchini to still have a little crunch so adjust to your liking. Once cooked add to the salad bowl. In the same pan add a little more butter or oil and saute the garlic and beet tops. I add the stems first and then top with the greens. Cover with a lid and let the steam soften the greens 2-3 minutes. Uncover and stir well. Season with salt & pepper, then add to your salad bowl.
Lastly toast your pumpkin seeds in the same pan, just until you hear them pop. Add to the salad bowl. Crumble feta over the whole bowl and give it a good toss.
We ate this as our meal but it would be a great side dish at a BBQ.