Gluten-Free Mediterranean Rice Salad Recipe

About this recipe

This gluten-free Mediterranean-inspired rice salad is a hearty and flavorful dinner option. Packed with fresh vegetables, crunchy almonds, and a creamy dressing, it's perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 25 g Parsley
• 125 g Red Bell Pepper
• 1 pc (200 g) Amul Sour Cream
• 430Ml Hellmanns Mayonnaise Squeeze Real
• 500 G Kinwaaquinoa
• 200 g Livyor Raw Sunflower Seeds
• 100 g Celery
• 16 g Orika Oregano
• 150 g Spring Onion (Kandychi Path)
• 315 g Greentokri Sun Dried Tomatoes In Oil

Instructions

1. 1. Cook the quinoa according to the package instructions, then transfer it to a large bowl and let it cool completely.
2. 2. While the quinoa cools, toast 1/2 cup of sunflower seeds in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Set aside to cool.
3. 3. Dice 1 red bell pepper, slice 3 green onions, and chop 2 stalks of celery into small pieces. Add these to a mixing bowl.
4. 4. Slice 1/2 cup of sun-dried tomatoes and chop 1 cup of sun-dried tomatoes. Add them to the vegetable mixture.
5. 5. In a small bowl, whisk together 1/3 cup of sour cream, 1/3 cup of mayonnaise, 1 teaspoon of parsley, and 1 teaspoon of oregano to create the dressing.
6. 6. Combine the cooled quinoa, toasted sunflower seeds, vegetable mixture, and dressing in a large bowl. Mix thoroughly to ensure everything is evenly coated.
7. 7. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold as a satisfying dinner option.