EXPLORE:

Forbidden rice, black lentil, and quinoa salad with fresh herbs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lean & Clean

Forbidden rice, black lentil, and quinoa salad with fresh herbs

Gluten-Free, Vegetarian, Dairy-Free, Soy-Free

2 Servings, 770 Calories/Serving

30 – 40 Minutes

This midnight-dark grain bowl is packed with protein and flavor. Whole grains are also loaded with phosphorus and fiber, which aid digestion to clean the body from the inside out, while cucumbers are excellent for rehydration. Tossed with dill, parsley, and crunchy almonds, it all makes a richly satisfying lunch or dinner.

Get delicious recipes with organic and sustainable ingredients every week

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup Lotus Foods Forbidden black rice
  • ½ cup black lentils
  • ½ cup rainbow quinoa
  • 1 or 2 Persian cucumbers
  • 2 or 3 red radishes
  • ¼ cup roasted almonds
  • Fresh flat-leaf parsley
  • Fresh dill
  • 2 tablespoons sherry vinegar

Nutrition per serving

Calories: 770, Protein: 28 g, Fiber: 19 g, Total Fat: 30 g, Monounsaturated Fat: 18.5 g, Polyunsaturated Fat: 5 g, Saturated Fat: 3.5 g, Cholesterol: 0 mg, Sodium: 360 mg, Carbohydrates: 101 g, Added Sugar: 0 g.
Contains: Tree Nuts

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the black rice, lentils, and quinoa

  • In a fine-mesh strainer, rinse the black rice with the quinoa and lentils.
In a medium sauce pot, combine the rice, lentils, and quinoa with 3 cups lightly salted water and bring to a boil. Reduce to a simmer, cover, and cook until the rice mixture is tender and the water is absorbed, 18 to 20 minutes. Spread the mixture on a sheet pan to cool to room temperature.
While the rice mixture cooks and cools, prepare the remaining salad ingredients and the vinaigrette.

2

Prep the remaining salad ingredients

  • Trim the ends from the cucumbers; cut the cucumbers in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Trim the ends from the radishes; thinly slice the radishes.
  • Coarsely chop the almonds.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the dill.

3

Make the sherry vinaigrette

In a large bowl, stir together the vinegar and 2 to 3 tablespoons oil. Season to taste with salt and pepper.

4

Assemble the salad

To the bowl with the dressing, add the rice mixture, cucumbers, radishes, almonds, parsley, and dill and toss well. Season to taste with salt and pepper.

5

Serve

Transfer the salad to individual bowls and serve.

Chef’s Tip For ultra-crisp radish slices, cut the radishes as thinly as you can (using a mandoline, if you have one). Then soak the slices in ice water for 5 to 10 minutes. Drain and pat dry before tossing them in the salad.

Similar Recipes