Black rice and quinoa with avocado letture and salmon

@AniphaeS

Published in 

RIcette workplace

 · 2 years ago

Ingredients:

• 1/2 cup black rice
• 1/2 cup quinoa
• 2 cups water or vegetable broth
• 1 small avocado, diced
• 1 cup lettuce, roughly chopped (iceberg or romaine works well)
• 1/2 cup cooked salmon, flaked
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Optional: fresh herbs (like parsley or cilantro), nuts, or seeds for added texture

Instructions:

1. Cook the Black Rice and Quinoa:
• Traditional cooking pan:
• Rinse the black rice and quinoa under cold water until the water runs clear.
• In a medium saucepan, combine the rinsed rice and quinoa with the water or vegetable broth.
• Bring to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until all the liquid is absorbed and the grains are tender.
• Remove from the heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
• Instant Pot:
• Start cooking the washed and cleaned black rise in the pot for 25 minutes, pressure cooking low.
• When the rise is cooked, add the washed quinoa on the same pot.
• Cook the quinoa putting the quinoa seeds plus water on the pot. If you like salt, add salt on cooking water.
• Cook for 1 minute pressure cook high level and after keep the lid closed for 10 minutes.

2. Prepare the Salad Components:
• While the grains are cooling, prepare the avocado and lettuce.
• In a bowl, toss the lettuce with a little olive oil, salt, and pepper. Set aside.
• In another bowl, gently toss the avocado with lemon juice to prevent browning.
3. Flake the Salmon:
• If the salmon is not already cooked, you can quickly steam or bake it until cooked through, then allow it to cool before flaking it with a fork.
• In my case I prefer to cook the double quantity of salmon the dinner before and ten have it ready for preparing my office lunch the day after.
4. Assemble the Salad:
• In a large bowl, combine the cooled black rice and quinoa, flaked salmon, dressed lettuce, and avocado.
• Drizzle with olive oil and any additional lemon juice. Season with salt and pepper to taste.
• Toss everything gently to combine without breaking the avocado pieces.
5. Pack for the Workplace:
• If you’re prepping this salad for work, consider packing the dressed lettuce and avocado separately to keep them fresh and prevent the lettuce from wilting (like shown the second photos).
• You can mix the black rice and quinoa with the salmon and pack this as the base of your salad.
• When ready to eat, combine all components. Add any extra toppings like fresh herbs, nuts, or seeds for more flavor and crunch.

This balanced meal offers complex carbs, healthy fats, and high-quality protein, making it an excellent option for a satisfying and healthy work lunch. Enjoy your meal prep!