|DIET:||YIELD:||ACTIVE TIME:||TOTAL TIME:|
|nut free, soy free, gluten free||2-4 Servings||15 minutes||15 minutes|
Making a rice salad is the easiest thing you can do with leftover rice, besides dumping ketchup on it and calling it a day. But you have a little more self-respect than that, don’t you?
This rice salad is SUPER easy, refreshing, nutritious, and oh-so-carbalicious. It makes a great pre-workout meal too.
|FEATURED INGREDIENT: MINT|
|Does fresh mint taste like a stick of Winterfresh gum? Um, no. It is, however, incredibly refreshing and adds a pleasant coolness to any dish. Mint has been used for thousands of years as a remedy for indigestion, nausea, and headaches.
It’s also a stimulant, so it’s been associated with aiding depression, fatigue, and even supports weight loss.
|When cooking the quinoa, prep it according to the package’s instructions, or dump it into your rice cooker and add water the same way you would with rice, keeping the same proportions.|
|2 cups cooked rice, cooled|
|1 roma tomato, small dice|
|1 cup fresh parsley, fine chop|
|1/4 cup white onion, small dice|
|1/4 cup fresh mint, fine chop|
|1-2 lemons, juiced|
|1 tbsp extra virgin olive oil|
|1/4 tsp ground sumac (optional)|
|1/2 serrano pepper, minced (optional)|
|salt to taste|
|Combine ingredients in a large bowl and then serve to your liking. That’s it!|
We suggest serving it on a bed of red leaf lettuce, or in romaine lettuce leaves if you want to get fancy. Totally cool if you prefer chucking it in a worn out plastic container, we won't judge. Do your thing.
Let us know how you liked this salad in the comments below!
-The Vegan In Sweatpants