‍Prepare the brown rice quinoa mix (store in an airtight container in the fridge). 

Ingredients

• ¾ cup brown rice
• ¼ cup quinoa
• 1 Tbsp apple cider vinegar
• 1 Tbsp olive oil
• ⅓ cup almonds (roasted and roughly chopped)
• 5 dried dates (finely chopped)

Method

1. Cook the brown rice and quinoa. Add the rinsed brown rice and quinoa to a small pot with a pinch of salt and 2 cups of water. Bring to the boil before turning down to a gentle simmer for 25 minutes. After 25 minutes, turn off the heat and let it sit undisturbed for 10 minutes.

2. Once the brown rice, quinoa mix has cooked spread it out over a large plate to cool. Once it’s cooled slightly transfer it into a bowl and drizzle over the olive oil and apple cider vinegar and add the dates and almonds.

3. Allow to cool completely before transferring to an airtight container. 

‍Make the the herby, yoghurt dressing (store in an airtight container in the fridge). 

Ingredients

• 3 Tbsp greek yoghurt
• 2 Tbsp tahini
• 1 lemon (juice)
• ¼ cup coriander 
• 1 garlic clove 
• ¼ cup coriander (finely chopped)

Method

1. To make the dressing add the greek yoghurt, tahini, lemon juice, ¼ cup of the coriander, and 1 clove of garlic to a blender and blend until smooth and creamy. Pour into a small jar or bowl and stir through the remaining ¼ cup of finely chopped coriander.

‍

Make the pickled onions, if using (store in a glass jar in the fridge). 

Ingredients

• 1 red onion (finely sliced) 
• ½ cup water
• ½ cup red wine vinegar, apple cider vinegar or white wine vinegar
• 2 tsp sugar 
• 1 tsp salt 
• ½ tsp peppercorns (optional)
• ½ tsp coriander seeds (optional)
• ½ tsp cumin seeds (optional) 

Method

1. Add the sliced red onion to a glass jar.

2. In a small saucepan add the water, vinegar, sugar, and salt.

3. Bring to a boil and then remove from the heat.

4. Pour the boiling vinegar mixture over the onions and let sit for at least an hour before putting the lid on and placing it in the fridge.