5 ½ cups brown rice, cooked
1 cup quinoa , cooked
⅓ cup currants
1 tbsp pepitas
1 tbsp sunflower seeds
⅓ flaked almonds, toasted
1 bunch parsley, chopped
6 tbsp labne
1 lemon, juice
1 cup extra virgin olive oil
1 tbsp honey
10 parsley sprigs
1
Cook the quinoa and brown rice to packet instructions.
2
Combine the rice and quinoa in a large bowl. Add the currants, pietas, sunflower seeds and parsley. Dress with the lemon juice and olive oil and toss well.
3
Place on a serving plate and finish with the flaked almonds and parsley sprigs. Spoon the labne onto the salad in dollops and drizzle the salad with honey.
Ingredients
5 ½ cups brown rice, cooked
1 cup quinoa , cooked
⅓ cup currants
1 tbsp pepitas
1 tbsp sunflower seeds
⅓ flaked almonds, toasted
1 bunch parsley, chopped
6 tbsp labne
1 lemon, juice
1 cup extra virgin olive oil
1 tbsp honey
10 parsley sprigs
Directions
1
Cook the quinoa and brown rice to packet instructions.
2
Combine the rice and quinoa in a large bowl. Add the currants, pietas, sunflower seeds and parsley. Dress with the lemon juice and olive oil and toss well.
3
Place on a serving plate and finish with the flaked almonds and parsley sprigs. Spoon the labne onto the salad in dollops and drizzle the salad with honey.
