Pichuberry Red Rice with Pepitas & Tahini Vinaigrette – Gluten Free + Dairy Free Option
I was on my fifth handful of pretzel crisps, fingers covered in that cheddar cheese powder and thought, “Oh Liz, when’s the last time you had something nourishing?”
Honestly, I couldn’t remember the last salad I ate!
Immediately I knew it was time I get back on track, not because I don’t like pretzels, but because I just felt blah.
It’s interesting how much what you eat affects how you feel. Sure, I KNOW that, but it’s times like these I really remember why I love nourishing, fresh foods, like this Pichuberry Red Rice Salad!
Pichuberry Red Rice is probably one of the easiest things you’ll ever make!
Remember that Roasted Acorn Squash I whipped up last month. We’ll, I just loved the pichuberry flavor so much I knew I needed to try something that I could enjoy all week long in my lunch.
The beauty of this recipe is that it’s completely all-natural (saying that in a cool French accent), but basically I mean you can pronounce and identify all the ingredients. Just look below!
Don’t wait! Make this Pichuberry Red Rice now and you can thank me later!
- 2 cups cooked red sprouted rice or alternative whole grain
- 1/2 cup dried pichuberries or dried cranberries, diced
- 2 tablespoons salted pepitas
- 1 teaspoon tahini
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons crumbled feta optional, omit if vegan
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In a large bowl, combine cooked quinoa, dried pichuberries and pepitas. Set aside.
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In a small bowl, mix tahini, olive oil, salt and black pepper.
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Pour dressing over red rice bowl and toss to combine.
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Garnish with feta cheese if desired.
Tell me, what’s your favorite all-natural meal?!
Sara @sarahaasrdn.com says
December 5, 2016 at 12:45 PMYum this looks so tasty AND nourishing! Beautiful recipe friend!
Sarah- A Whisk and Two Wands says
December 5, 2016 at 1:37 PMThis looks so fresh and full of flavor and texture. Not to mention the filling grains that I love in a winter salad! I can’t say I ever recall having pichuberries but I will be on the look out for them or for sure giving it a try with cranberries (or maybe having the version with cranberries while I look for the other berries)!
Sonali- The Foodie Physician says
December 5, 2016 at 3:48 PMSuch wholesome, nutritious ingredients prepared simply and beautifully! It doesn’t get better than this my friend đŸ™‚
Elizabeth Shaw says
December 8, 2016 at 6:15 PMAw thanks Sonali!
Lindsey says
October 9, 2018 at 11:51 AMThis is so creative, loved the flavors!
Elizabeth Shaw says
October 13, 2018 at 7:04 AMAnd pretty easy too! Thanks!
Tawnie Kroll says
October 9, 2018 at 2:05 PMTahini is life. Can I just eat it by the spoon? Loved this recipe – I am going to include it in my meal planning next week!
Elizabeth Shaw says
October 13, 2018 at 7:04 AMTahini is definitely life!
Emily Kyle says
October 14, 2018 at 12:38 PMI didn’t have pichuberries but used cranberries as it says in the directions and this turned out great! Will keep my eyes open for pichiberries next time!
Lorie says
October 14, 2018 at 1:31 PMFlavors I haven’t really had in a while, but perfect for this fall weather lately. Love, love love!