Quinoa Rice Salad

BY Ceres Organics


Ready in 30 minutes | Serves 3-4



½ cup Organic Quinoa, White

½ cup Organic Sprouted Short Brown Rice

handful of fresh herbs like parsley and mint

handful of fresh greens like baby spinach or arugula

½ cup broccoli florets, finely diced

1 cucumber, roughly chopped

2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed

juice of 1 lemon

sea salt and pepper to taste


¼ cup Organic Tahini, Unhulled

¼ cup Organic RAW Apple Cider Vinegar

¼ cup lemon juice

¼ tablespoons Organic Tamari Soy Sauce

½ cup Organic Savoury Yeast Flakes

1 garlic clove, minced


Organic Paleo Savoury Mix

1 avocado, peeled, pitted and sliced


First cook your quinoa and rice. Rinse the quinoa first, then combine both the quinoa and rice to a pot with 2 cups of water. Bring to the boil reduce to simmer until all the water is absorbed. Once done, fluff with a fork and leave to chill in the fridge while you prep the rest of the salad.

Add the remaining salad ingredients to a large bowl. Drizzle with olive oil and a squeeze of lemon. Season with sea salt and pepper, toss to combine.

Once the quinoa and rice mix is ready, add to the salad and toss to combine.

To quickly whip up the dressing, add all ingredients to a blender and blend until super smooth.

To serve, divide salad amongst bowls and drizzle over your zesty lemon dressing then top your bowls off with some avo and a handful of Paleo Savoury Mix.