Boil quinoa for 15 minutes and rice for 40 minutes.
Strain quinoa, discarding the water, and spray with cold water for a few seconds to stop cooking.
Leave to drain in the strainer while rice is still cooking.
Just before rice is ready, remove quinoa from strainer and place into a mixing bowl.
Add the cooked rice to the strainer, spray with cold water and let drain while preparing the rest of the recipe.
1/2 Green Pepper, small dice 1/2 Red Pepper, small dice 1/4 Onion, small dice 1 Apple, small dice 3 Tbs. Dried Cranberries 2 Tbs. Olive Oil 1 tsp. Thyme, dry
Place diced peppers, onion. apple, cranberries, oil, and thyme into a pan.
Cook and stir ingredients over medium heat for a few minutes.
Peppers and onion will soften and just begin to turn light brown.
Remove pan from heat and reserve.
Roast almonds on sheet pan in oven until golden brown.
Wash and chop parsley
Place wild rice in bowl with the quinoa.
Add the cooked ingredients from the pan.
Add the parsley and almonds.
Sprinkle with salt and pepper.
Mix everything together and serve.
Can be eaten hot, cold or room temperature.
New Taste Thinking:
This grain dish makes for a wonderful vegan lunch the next day. Just add some tomato, cooked asparagus, avocado and a pinch of salt and pepper. You can also add anything else that you enjoy such as orange segments, more apple or almonds and so on.You can also always add some lean protein if you like.
