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. |