Black Rice Salad with Tofu and Apple | RICARDO

Ingredients

• 1 ½ cups (375 ml) water
• 1 cup (200 g) black rice, rinsed and drained
• ¼ cup (60 ml) olive oil
• 3 tbsp (45 ml) apple cider vinegar
• 2 tsp (10 ml) honey
• 1 tsp curry powder
• 2 carrots, thinly sliced on an angle
• 2 tbsp (30 ml) olive oil
• 3/4 lb (340 g) firm tofu, diced
• 1 tbsp (15 ml) honey
• 1 tbsp (15 ml) apple cider vinegar
• 2 cups (50 g) baby spinach
• 1 small Cortland apple, unpeeled, cored and cut into small dice
• 3 tbsp roasted pumpkin seeds
• 3 tbsp chives, cut into pieces 1/2 inch (1.5 cm) long