Mediterranean Rice Salad With Herb Vinaigrette Recipe

About this recipe

This gluten-free and vegetarian rice salad combines fresh vegetables, fragrant herbs, and a tangy vinaigrette for a satisfying dinner option. Perfect for solution seekers looking for a quick, no-bake meal.

Ingredients

• 25 g Parsley
• 200 g Orange Carrot (Gajar)
• 250 g French Beans - 250 G
• 250 g Organically Grown Green Capsicum
• 2 ltr Figaro Extra Light Olive Oil
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 500 G Kinwaaquinoa
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 35 g On1Y Grinder Italian Seasoning Flakes
• 16 g Orika Oregano
• 150 g Spring Onion (Kandychi Path)
• 500 ml Colavita White Wine Vinegar
• 1 kg Akar Powder Salt
• 100 g Everest White Pepper

Instructions

1. 1. Cook 1/3 cup diced carrots and 3/4 cup trimmed green beans in a small amount of salted boiling water for 3-4 minutes until barely tender, then drain and set aside.
2. 2. In a large bowl, combine 2 1/2 cups cooked quinoa, 1/4 cup diced bell pepper, 1/4 cup diced green bell pepper, 1/2 cup diced spring onion, the cooked carrots and green beans, and 3 tablespoons chopped parsley. Toss gently to mix.
3. 3. In a separate bowl, whisk together 4 tablespoons olive oil, 3 tablespoons white wine vinegar, 1 teaspoon italian seasoning, 1/2 teaspoon oregano, 1/4 teaspoon white pepper, and 1/2 teaspoon salt until smooth.
4. 4. Pour the prepared vinaigrette over the quinoa and vegetable mixture. Toss thoroughly to ensure all ingredients are evenly coated.
5. 5. Transfer the salad to the refrigerator and chill for at least 2 hours before serving. Garnish with 4 tablespoons grated parmesan cheese and additional parsley if desired.