Ingredients

1/8 cup brown rice, rinsed
1/2 small brown shallot, finely chopped
1 tbs lime juice
2 tsp olive oil
1/2 Lebanese cucumber, chopped
Half a 125g tin corn kernels (1 fresh corn cob)
1/2 jalapeno chilli, chopped & deseeded (optional)
1/2 red capsicum, deseeded & diced
1/4 cup puffed quinoa
1 tbs fresh coriander, roughly chopped
25g baby spinach leaves
2 tsp pumpkin seeds

Directions

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.

Nutrition

Energy 1679.32 kJ

Calories 401.45 cal

Protein 8.62g

Fibre 10.86g

Fat 16.33g

Sat. Fat 2.70g

Carbs 47.61g

Sugar

Californian Jar Salad

Ingredients

Directions

Nutrition