Cool Quinoa-Brown Rice Salad

Helaina and I are both on our winter break, and while down here in San Diego, I've been cooking up a storm. Tonight, I am going to a friend's annual holiday party. Everyone is supposed to bring a side dish, and since the main course is pizza, I decided to whip up something healthy. What I chose to make, is a cool and colorful quinoa-brown rice salad, full of delicious flavors. It is sure to be good to your body, and your taste buds.

Ingredients:

2/3 cups brown rice

2/3 cups quinoa

2  2/3 cups water

2 tbs. olive oil

1 tbs. cumin

2 tbs. dried parsley

            *Alternately, you can add a bunch of fresh parsley once dish is cooled.

1 tsp. salt

1 tsp. ground pepper

1/3 cup lemon juice

1/3 cup dried cranberries

1/3 cup sliced almonds

1 tomato, chopped

½ yellow bell pepper, chopped

1 celery stalk, chopped

½ red onion, chopped

*Makes about 4-6 servings

Directions:

-In a small saucepan, combine brown rice, 1 1/3 cups water, and 1 tbs olive oil. Bring to a boil. When this begins to boil, reduce heat to a low simmer, and add ½ tbs. cumin, 1 tbs. dried parsley, ½ tsp. salt, and ½ tsp. ground pepper. Cover and let simmer for about 20-25 minutes.

-In another small saucepan, combine quinoa, 1 1/3 cups water, and 1 tbs olive oil. Bring to a boil. When this begins to boil, reduce heat to a low simmer, and add ½ tbs. cumin, 1 tbs. dried parsley, ½ tsp. salt, and ½ tsp. ground pepper. Cover and let simmer for about 20 minutes or longer depending on if you like crunch in your quinoa.

-Once both brown rice and quinoa have absorbed all the water, fluff each with a fork and combine and mix in a serving bowl.

-Toast sliced almonds in a skillet for about 5 minutes until slightly browned.

-Add almonds, and dried cranberries to the bowl. I like to add the cranberries at this time, because the heat from the dish softens them up a bit.

-Let dish cool completely, and once cool, add lemon juice, chopped tomato, bell pepper, celery, and red onion. Mix.

Enjoy!

Also! Please keep checking back, because we've got some yummy recipes coming your way very soon.

-Ianna