1/4 cup Black Rice
1/4 cup Red Quinoa
400g Edamame Beans
400g Riviana Chickpeas, drained
1/2 cup kale, finely chopped
1/2 cup dried cranberries
30g pepitas, toasted
2 tblsp fresh mint, chopped
salt and ground pepper, to taste
DRESSING
2 tblsp fresh lemon juice
1 tspn Dijon mustard
1/2 tspn sugar
1 tspn En Place Garlic Paste
3 tblsp extra virgin olive oil
| Cook rice, quinoa and edamame beans to packet instructions. Combine with all other ingredients (except dressing). Mix dressing ingredients together and drizzle over salad. Serve chilled. |
