This recipe was made for the summertime
Prep Time:
3 hours, 10 minutes
Cook Time:
1 minute
Servings:
Ingredients
  • 4 cup cooked black quinoa, cooked according to package directions and cooled
  • 2 cup cooked basmati rice, cooked according to package directions and cooled
  • 1/4 cup chopped parsley
  • 1/4 cup minced chives
  • 1/2 cup toasted almonds
  • 1 cup dried cranberries
  • 1/4 cup minced red pepper
  • 1/4 cup minced yellow pepper
  • 1/2 cup charred corn
  • 1/2 cup julienned basil
  • 1/2 cup minced red onion
  • 1 cup extra virgin olive oil
  • 1/2 cup lemon juice
  • 2 tablespoon kosher salt
  • 1 tablespoon ground black pepper
Directions
  1. Step 1: In a large bowl, combine 4 cups cooked and cooled black quinoa, 2 cups cooked and cooled basmati rice, 1/4 cup chopped parsley, 1/4 cup minced chives, 1/2 cup toasted almonds, 1 cup dried cranberries, 1/4 cup minced red pepper, 1/4 cup minced yellow pepper, 1/2 cup charred corn, 1/2 cup julienned basil, 1/2 cup minced red onion, 1 cup extra virgin olive oil, 1/2 cup lemon juice, 2 tablespoons kosher salt and 1 tablespoon ground black pepper.
  2. Step 2: Mix ingredients thoroughly to combine. Refrigerate salad until chilled, at least 3 hours.