Preparation time 5 min
Cooking time 20 min
This recipe keeps for 4 days
Ingredients (2 servings)
Dressing
- 2 tbsp Tahini
- 2 tbsp Lemon juice, raw
- 1/2 tsp Turmeric, ground
- 1/4 tsp, ground Coriander seed
- 1/4 tsp, ground Cumin
- 1/8 tsp Cayenne
- 1/8 tsp Cinnamon, ground
- 1/8 tsp Salt
- 3 tbsp Water
Rice
- 1 cup Brown rice, uncooked
Salad
- 1 cup Spinach, raw (baby leaves)
- 1 large Carrots, raw (julienned)
- 1 cup Chickpeas, boiled
- 1/4 cup Raisins, dark, seedless
- 1/4 cup Cashews
- 2 stalks Green onion (thinly sliced)
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Instructions
-
Prepare the rice
Boil the rice according to packet instructions. Once done, drain and let it cool for a couple of minutes. -
Prepare the dressing
In a small bowl, simply whisk together all dressing ingredients until well combined. -
Assemble the salad
In a large bowl, combine all salad ingredients, rice and drizzle with dressing. Toss to combine. -
How to store
Store leftovers separately, in airtight containers in the refrigerator for up to 4 days. Assemble your salad just before serving.
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Nutrition
One serving contains 723 calories, 19 grams of protein, 20 grams of fat, and 121 grams of carbohydrates.
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