Crunchy papaya, brown rice and quinoa salad
- 0 - 30 Minutes
- Serves 4
- 240g Tilda Brown Basmati
- 1 large papaya
- Juice of 2 limes
- 3 tbsp sweet chilli sauce
- 1 tbsp fresh small Thai basil leaves (optional)
- 1 little gem lettuce, shredded
- 4 tbsp Pomegranate seeds
Cook the rice in a large pan of lightly salted boiling water over a medium heat for 20-25 minutes.
Drain well and return to the pan, cover and leave to cool completely.
Halve the papaya, scoop out any seeds with a teaspoon and discard. Peel and cut the flesh into cubes.
In a large bowl mix together the lime juice, chilli sauce and Thai basil.
Stir in the rice, papaya and lettuce and stir well to combine.
Scatter over the pomegranate seeds and serve.
As an alternative you can use Tilda Brown Rice.