I think I’ve found something that’s even heartier and easier to work with than the Truroots Quinoa, and that’s the Quinoa and sprouted rice mixture at Costco. It’s a great price, at $10/bag and around here, that bag will last a couple of months using it a few times a week for an add on.
If you’ve yet to be won over by Quinoa, this is a great way to get a mixture of it in with your meals and create a healthier side dish than white rice, to create some versatility in your meals. It’s mild, and the kids ate this salad too. I liked that it was hearty, with the almonds and the corn and there were some nice textures throughout the salad, with bursts of flavor like fresh mint, honey and lemon juice.
Quinoa and Sprouted Rice Roasted Corn and Mint Salad
2 cups uncooked TruRoots Quinoa + Sprouted Rice Mixture
1.5 cups of corn (I used frozen)
1 handful of chopped fresh mint
3/4 cup sliced almonds
Cook the quinoa and sprouted rice mixture according to the directions on the package.
While the quinoa and sprouted rice mix is cooking, roast some corn on the stove with a teaspoon of butter to cook it.
When the quinoa has finished cooking, add the corn, the almonds and the fresh mint.
Mix 1/4 cup butter, 1 tablespoon of honey and 2 tablespoons of lemon juice and 1 tablespoon of lemon zest with salt and pepper to create a dressing for the quinoa and sprouted rice.
Toss the salad in the dressing, and serve it warm or cool.
Tip: Serve it with a green salad, or soup to make an easy dinner during those days when you don’t feel like cooking on summer afternoons. You can easily prepare it ahead of time to get rid of the hassle of cooking when it’s thirty degrees.