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Red Rice Salad with Tahini Vinaigrette
Dive into this Pichuberry Red Rice, a festive, delicious and nutritious addition to your holiday table. Bonus, it's gluten free and vegan too!
5
from 1 vote
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Course:
Salad
Cuisine:
Meatless Meal
Prep Time:
5
minutes
minutes
Total Time:
5
minutes
minutes
Servings:
6
servings
Calories:
346
kcal
Author:
Liz Shaw
Ingredients
▢
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
Instructions
In a large bowl, combine cooked quinoa, dried pichuberries and pepitas. Set aside.
In a small bowl, mix tahini, olive oil, salt and black pepper.
Pour dressing over red rice bowl and toss to combine.
Garnish with feta cheese if desired.
Nutrition Facts
Red Rice Salad with Tahini Vinaigrette
Amount Per Serving
Calories
346
Calories from Fat 72
% Daily Value*
Fat
8g
12%
Saturated Fat 2g
10%
Cholesterol
7mg
2%
Sodium
207mg
9%
Potassium
215mg
6%
Carbohydrates
59g
20%
Fiber 2g
8%
Sugar 10g
11%
Protein
7g
14%
Vitamin A
35IU
1%
Calcium
68mg
7%
Iron
1.6mg
9%
* Percent Daily Values are based on a 2000 calorie diet.
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