Brown Rice & Quinoa Super Salad by Michelle Moss. A Thermomix <sup>®</sup> recipe in the category Side dishes on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Brown Rice & Quinoa Super Salad

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Ingredients

12 person(s)

Brown Rice & Quinoa Super Salad

300 grams brown rice
100 grams Quinoa (mixed colour)
1 red capsicum, Chopped into bite size pieces
3-4 spring onions, Sliced
120-150 grams spinach
1 large beetroot, Diced 1-2cm
100 grams green beans, Trimmed and cut into thirds (or bite size pieces)
80 grams Cashews or Seeds, Toasted (optional)
50 grams olive oil
50 grams soy sauce or tamari, Gluten Free if Required
50 grams lemon juice
1 teaspoon salt
1/2 teaspoon pepper

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6

3h 0min

Preparation 1h 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Alcohol-free Egg free Gluten free Lactose free Non-dairy Vegetarian BBQ Buffet Everyday Party Picnic Creative Easy Low budget Cooking for large family Dinner Lunch Steam cooking with Varoma

Recipe's preparation

Method

Weigh the rice and quinoa into the simmering basket. Place simmering basket into 2.6 litre Thermoserver and cover with water to soak for a minimum of 1 hour and up to 10 hours.

In a large salad bowl, add the Spinach, Red Capsicum and Sping onions.

Once soaked, add 1 litre of water to the mixing bowl and insert the simmering baske. Put the lid on.

Place a trivet or 2 forks crossed over on the base of the Varoma Dish. Wrap the diced beetroot in baking paper and put on the trivel or forks in the Varoma dish and place in position.

Cook for 25 minutes, Varoma Temp, Speed 2.5

Add the prepared beans to the varoma tray and cook for 5 minutes, Varoma Temp, Speed 2.5.

Once Cooked, remove the Varoma from the Thermomix. Carefully remove the beetroot and strain away the pink juices (unless you want a pink salad?)

For a warm salad, add the rice and quinoa to the large salad dish with the spinach, capsicum etc and toss so the rice cooks the spinach a little "soaking" it.

To make the dressing, put a jar on the Thermomix and weigh in the Olive Oil, Soy Sauce and Lemon juice. Then add the salt and pepper and shake / mix together.

Accessories you need

Varoma
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Simmering basket
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Spatula TM5/TM6
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Tip

Pescaterian option; Add Salmon to this dish. Wrap the salmon in baking paper and place on the Varoma tray at the 20 minute mark.
The beans can then be spread around the salmon or the beetroot.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.