Quinoa Brown Rice Salad

 Here's the recipe from my notes.  

Quinoa and Brown Rice Salad (feeds 90 1/2 c. portion size)

6 c. uncooked quinoa (prefer to use red quinoa)

4 c. uncooked SHORT grain brown rice

-Cook quinoa and rice according to directions (make sure to rinse quinoa before cooking).

-Cool rice and quinoa

-Note:  I like to let quinoa and rice sit in the dressing overnight--enhances flavor and then add the other salad ingredients the next day if possible.

Add:

4 English Cucumbers, diced

6 red/yellow/orange bell peppers, diced

4 10 oz pkgs. shredded carrots

24 oz feta

1 (4 oz) package of fresh basil from Trader Joes, cut in chiffade

salt/pepper to taste

Citrus Basil Dressing:

In a blender combine:

3 tsp minced garlic

2 c. light olive oil

2 c. lemon juice

1/4 c. apple cider vinegar

1/2 c. sugar or honey

3 1/2 tsp salt

1 1/2  tsp black pepper

1 c. fresh basil

-Note:  If you can get it...the Culinary Crafts White Balsamic Vinaigrette works really well for this too.

-- 

Laura Hale

http://halehealthyrecipes.blogspot.com/

Kaoris Japanese Salad

 
Romaine Lettuce

chow mein noddles

Dressing

2-3 small green onions

1/4 cup toasted sesame seeds

3 T sugar

1 tsp salt

1/4 cup salad oil

4 tsp rice vinegar

1 tsp soy sauce

boiled or grilled chicken shredded

Mix all dressing ingredients. Poor over romaine lettuce right before servings. Add la coy noodles and toss.