Rice and Quinoa Salad

 There can never be enough salads when you are entertaining for Christmas. Here in Australia we have hot Decembers - and hence the need for cool and cold salads. Recently we met at a friend's house for a pre - Christmas get together and everyone brought something to share. I was tasked with getting a rice salad to share and I researched to get a perfect one.

I found a salad on line and added my own twist to it. Having recently returned from Turkey, I had with me a couple of bottles of precious Nar eksisi - or pomegranate molasses. Pomegranate Molasses is dark burgundy in colour and is sour with a slight hint of sweetness. It is the equivalent of tamarind in my South Indian cooking. 

It pairs well with roasts and makes a great salad dressing. You dont need to add too much of it, a tablespoon of it gives life to the flavours on your plate.

Ingredients:

1 cup black rice, soaked for 10 minutes, washed, cooked and drained

Save the drained rice water from the black rice

1/2 cup brown rice, soaked for 10 mintes, washed cooked and drained

1/2 cup tri colour quinoa, washed and cooked in the saved water from the black rice

1 tin chick peas, drained and rinsed

1 cup continental cucumber, skinned, de-seeded and chopped finely

1 cup spinach, washed, towel dried and shredded

1 cup cherry tomatoes sliced into thin wedges

1 cup radish, chopped finely

1/2 cup parsley and mint - chopped finely (more parsley, and about 10-12 mint leaves)

150 grams of Greek marinated Feta, cubed to 1 cm pieces (no need to drain)

20 or so kalamata olives in brine, drained, deseeded and cut into wedges

1 pomegranate - arils removed - reserve half to sprinkle on top

1 radish for decoration - optional

Dressing: (this should make up about a little more than half a cup of liquid)

1 big lime, juiced

3-4 tablespoons of extra virgin olive oil

1 tablespoon honey

1 tablespoon pomegranate molasses

salt

pepper

Method:

Mix all of the ingredients in a large platter, leaving half the pomegranate arils for decoration.  Prepare the dressing by making a nice emulsion of the lime juice, olive oil and other ingredients. Taste test for the right amount of saltiness, tanginess and sweetness. Add a bit more or lime juice or honey to suit.

Drizzle over the rice salad and mix well.

Decorate with remaining pomegranate arils. Serve cold.

This is also a good quick lunch on its own on a hot day!