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

• 50G Picard Chopped Flat Parsley
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 kg Lemoliva Marianted Italian Green Olives Stuffed With Lemon 1Kg Vegan
• 400G Mlekovita Sour Cream 18%
• 395G Heinz Mayonnaise 395g
• - Forest Whole Foods Organic White Quinoa
• 308G Roasted Sunflower Seeds, 308G
• 1 Piece Cucumber 1Pc
• - Organic Sundried Tomatoes
• 1 Bunch Spring Onions 1 Bunch
• - Nearly Naked Veg Basil 100g

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 1 cucumber into small pieces. Add these to a mixing bowl.
4. 4. Slice 1/2 cup of green olives and chop 1 cup of sundried 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 basil, and 1 teaspoon of parsley 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.