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  • Recipe
  • Spring Scoop

Purple Rice and Quinoa Salad

Purple Rice and Quinoa Salad

Ingredients

  • 1/2.5 lb. bag
    Chef's Line® Organic Purple Rice and Quinoa Blend
  • 1 lb.
    Chef's Line Root 5-Way Diced Sweet and Savory Vegetable Blend
  • 11 oz.
    Roseli® Canola/Extra Virgin Olive Oil – 75/25 Blend
  • 4 oz.
    Rykoff Sexton® Meyer Lemon Juice Blend
  • 1 tbsp.
    Monarch® Garlic and Herb Seasoning
  • 2 tbsp.
    Dijon Mustard
  • 1.5 tbsp.
    Honey
  • 6 ea.
    Scallions, thinly sliced
  • 1 bunch
    Parsley chopped
  • salt and pepper

Preparation

  1. Fully cook the purple rice and quinoa blend, per the package instructions. 
  2. Lay on sheet pan and place in refrigerator to cool. 
  3. Lay out the sweet and savory vegetable blend on a sheet tray, and roast in 375° oven until lightly browned for approximately 20 minutes. 
  4. Place in refrigerator to cool.

To make the Vinaigrette:

  1. Add the dijon mustard, seasoning blend, honey and lemon juice to bowl of a food processor.
  2. Turn on the processor and slowly drizzle in the oil, adding a little water to thin it out as you go, if necessary.
  3. Pour the dressing into a bowl or container, and stir in the scallions and parsley. 
  4. To assemble, simply combine all ingredients.