Brown rice and quinoa salad

After a few work lunches at Jack Greens I fell in love with brown rice in salad. The nuttiness and slightly chewy texture, makes brown rice a perfect addition to any salad.

So when my health-conscious cousin came over for dinner one night, I decided to give it a go. The rice and quinoa combined with hearty vegetables, adds great depth to the dish and makes it a complete meal. The yoghurt dressing cuts through the richness and natural sweetness of the corn and pumpkin, adding some needed tang.

Ingredients:

• 1 cup quinoa and brown rice cooked
• 1 zucchini
• ½ jap pumpkin
• Olive oil
• 100g baby spinach
• 1 tomato
• 1 corn on cob
• 4 tablespoons yoghurt
• ½ lime juice
• 1 tablespoon chopped coriander
• 1 tablespoon chopped parsley
• 1 small red chili without seeds
• ½ garlic clove
• ½ teaspoon honey
• Salt and pepper 

Method:

• Preheat oven to 220 fan forced
• Cut up pumpkin into 1.5cm pieces and mix with olive oil, salt and pepper
• Cook pumpkin until cooked through, approximately 30 minutes
• Grate zucchini into ribbons and cook until it starts to brown and softens
• Boil corn until soft, cut corn off the cob and put to the side
• Mix the yoghurt, lime juice, coriander, parsley, chili, garlic and honey until combined
• Put the salad together – quinoa and brown rice first, baby spinach, tomato, corn, pumpkin and zucchini
• Dress salad with yoghurt dressing.

Serve it as a side dish or add some chicken or steak to make a light, simple weekday meal.

Fun farewell yoghurt fact: Singer Carley Rae Jepsen eats vanilla yogurt with granola and fruit for breakfast every day.

Source: http://www.shape.com/celebrities/celebrity-photos/what-14-celebrities-eat-breakfast