| 1 red capsicum, finely diced
1 green capsicum, finely diced 1 yellow capsicum, finely diced 3 tblsp olive oil 1 cup Riviana White Long Grain Rice ½ cup red quinoa 400g Riviana Red Kidney Beans, drained and rinsed ¼ cup flat leaf parsley, finely chopped 1 lemon, juiced 4 tspn honey 2 tspn Riviana Minced Garlic salt and pepper, to taste |
| Gently fry capsicum in 1 tablespoon oil. Drain any additional liquid. Cook the rice and quinoa following packet directions. Spoon into a fine sieve, refresh in cold water and drain well. Transfer to a large bowl.
Add the beans, vegetable and parsley into the rice and quinoa. Whisk the lemon juice, honey, garlic and remaining oil together with salt and pepper then pour over the salad.
|
Tips and hints:Swap kidney beans with chickpeas and serve with char-grilled haloumi slices.
