Black Rice and Quinoa Salad + Delicata Squash and Black Sesame Flax Dressing

Serves 4 | Prep Time: 20 minutes | Cook Time: 30-35 minutes

This is work horse versatile pantry recipe with some vegetables that have great shelf life. It’s a good test to see if you have some items that are readily available. The first time you make it double what you think you’ll use and you’ll have great nutritious and tasty food ready to go. Dressing is adapted from at home in the whole food kitchen

Ingredients

2 cups cooked quinoa
1 cup cooked black rice (or brown)
1 delicata squash, halved seeded and cut into 1-inch pieces (or whatever veg you’re craving)
Serve with: shaved radish, sliced green onions, toasted pumpkin seeds, almonds and black sesame-flax dressing (see below)
Optional: broccoli sprouts, poached egg, sardines, salmon, avocado, feta

For the black sesame and flax dressing

1 tablespoon (12g) black sesame seeds, toasted and lightly ground in a mortar and pestle
1/4 cup (60g) flax oil (or cold pressed pumpkin seed oil)
2 teaspoons tamari
2 teaspoons brown rice vinegar (or lemon juice)

Chef Tips

Add a teaspoon of minced shallot (or sliced green onion) and a small grating of ginger to the dressing for something even more dynamic

Preparation

Step1 (For the black sesame and flax dressing)

Mix together ingredients in a jar. Put on the lid and give it a shake. Taste for seasoning.

Step 2

Mix together quinoa, rice and squash in a large bowl. Season with a few spoonfuls of the dressing and a pinch of salt. Toss to coat. Serve with the suggested toppings above