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Black Rice & Quinoa Spring Salad with Peas

Gena Hamshaw
  • 30 minutes
  • Serves 4 to 6

INGREDIENTS

1 cup

Carrots

1 cup

Green peas, fresh or frozen and thawed

1/2 cup

Parsley

1 cup

Radish pieces

1 tbsp

Shallot

1 tbsp

Dijon mustard

1 tsp

Maple syrup or agave

1 cup

Black rice

3/4 cup

Quinoa

1 pinch

Black pepper, freshly ground

1/2 tsp

Salt

1/4 cup

Sherry vinegar

1/4 cup

Cashews, raw

1/3 cup

Water