Rucola, Roasted Nuts, Rice, Quinoa & Feta Bowl – Connie's Kitchen

Name: Rucola, Roasted Nuts, Rice, Quinoa & Feta Bowl – Connie's Kitchen
Ingredients: 150 g wild rice; 220 g basmati rice; 90 ml olive oil; 100 g quinoa; 80 g almonds, skins on, very coarsely chopped; 40 g pine nuts (can also be replaced with peanuts); 60 g peanuts, coarsely chopped; 60 ml sunflower oil or rapeseed oil for frying the onions; 2 medium onions, thinly sliced (about 3 cups/320 g); 30 g flat-leaf parsley leaves, coarsely chopped; 20 g basil leaves, coarsely chopped; 10 g tarragon leaves, coarsely chopped; 60 g arugula; 80 g dried cranberries (low sugar if you can get your hands on them) soaked in lemon juice or dried sour cherries; 60-80 ml lemon juice, plus the grated zest of 1 1/2 lemon; 2 Tbsp honey; 2-3 cloves garlic, crushed; 120g Feta or goat cheese crumbled; Salt and black pepper

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A hearty salad bowl to put a spring in your step and summer in your heart: Roasted pine nuts, almonds, rucola, heaps of fresh herbs, quinoa, wild & basmati rice

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Ingredients

150 g wild rice
220 g basmati rice
90 ml olive oil
100 g quinoa
80 g almonds, skins on, very coarsely chopped
40 g pine nuts (can also be replaced with peanuts)
60 g peanuts, coarsely chopped
60 ml sunflower oil or rapeseed oil for frying the onions
2 medium onions, thinly sliced (about 3 cups/320 g)
30 g flat-leaf parsley leaves, coarsely chopped
20 g basil leaves, coarsely chopped
10 g tarragon leaves, coarsely chopped
60 g arugula
80 g dried cranberries (low sugar if you can get your hands on them) soaked in lemon juice or dried sour cherries
60-80 ml lemon juice, plus the grated zest of 1 1/2 lemon
2 Tbsp honey
2-3 cloves garlic, crushed
120g Feta or goat cheese crumbled
Salt and black pepper