Easy rice and quinoa salad

If you don’t already own one – buy a rice cooker! It will make your life so much easier, unless of course you like watching and waiting for water to boil. TIP: Always wash or rinse rice before cooking to remove less than pristine grains and starch. Rice requires equal parts water to rice but quinoa and basmati rice usually need more (half a cup extra water for every cup rice). This quick and easy salad uses whatever items you have on hand. If you have more time, by all means julienne or fancy cut your vegetables and make your own salad dressing.

Ingredients
2 cups                        truRoots Sprouted Rice & Quinoa blend
1 can (19 oz)            chickpeas
2                                 organic green onions
1                                 organic carrot
1                                 organic yellow pepper
Culinary Treasures Lemon Ginger Sesame dressing (optional)

Method
Wash rice and cook according to instructions or use rice cooker adding 5 cups water. Meanwhile rinse chickpeas, dice or julienne vegetables and place in large mixing bowl. Once rice is cooked, cool 5 minutes and fluff. Place in mixing bowl and combine with vegetables. Add salad dressing to taste. Serve warm or cold.