Warm Quinoa and Rice Salad

Ingredients

• 120 ml sprouted rice or quinoa (or blend)

• 1 medium sweet potato, diced into bite-sized cubes

• cooking oil

• 60 ml of red onion, chopped small

• 1/2 avocado, diced

• 30 ml pomegranate seeds (optional)

• 30 ml pumpkin seeds

• 60 ml orange juice

• 15 ml apple cider vinegar

• 5 ml mustard

• 2.5 ml cumin

• Salt & pepper to taste

Procedure

1. Preheat oven to 215°C.

2. Dice sweet potatoes and chop onions, onions can go in large bowl.

3. Lightly coat potatoes with cooking oil and sprinkle with salt.

4. Roast potatoes until outside is crispy (25–30 minutes). Stir potatoes after 15 minutes to avoid burning.

5. Cook rice/quinoa. [1]

6. In the large bowl containing onions, add combine rice/quinoa, sweet potatoes, pomegranate seeds, and pumpkin seeds.

7. Stir in liquids, spices, and avocado.

8. If not serving immediately, leave avocado out and add just before serving.

Footnotes