Prep 5 mins Cook 20 mins Makes Serves 1 Source 28bysamwood.com
Rince brown rice thoroughly in a sieve, then place in a saucepan and cover with cold water. Bring to the boil and simmer gently for 20 minutes, or until tender. Add ½ teaspoon of salt in last 5 minutes. Drain and set aside to cool.
Place shallots in a tall jar (or bowl). Whisk together lime juice, olive oil and salt and add to jar.
Next, layer jar with cucumber, corn, rice, jalapeno, red capsicum, pumpkin seeds, quinoa, coriander and spinach and refrigerate until ready to serve.
Just before serving, toss salad well and season with salt and pepper.
Energy 1679.32 kJ
Calories 401.45 cal
Sat. Fat 2.70g