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

• 50G Picard Chopped Flat Parsley
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1.5 kg Green Fine Beans 1X1.5Kg
• 1 stick Organic Celery Stick
• 1kg 1kg Green Pepper
• 1 Kg Red Onion 1kg
• - Filippo Berio Garlic Flavoured Olive Oil
• 50G Pepper Black Ground BWFO
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Forest Whole Foods Organic White Quinoa
• - Organic Dried Rosemary Hatton Hill Organic
• 5 l White Wine Vinegar - 5Lt - Marco Alimentari
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

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 celery, 1/4 cup diced green bell pepper, 1/2 cup diced red 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, 1/2 teaspoon dried rosemary, 1/4 teaspoon fresh ground black 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.