Crunchy papaya, brown rice and quinoa salad
A simple and delicious salad with plenty of contrasting flavours and textures.
- 16 - 30 Minutes
- Easy
- Serves 4
Method
Ingredients
Ingredients
- 240g Tilda Blends Brown Basmati and Quinoa
- 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
How to make Crunchy papaya, brown rice and quinoa salad
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Cook the rice blend in a large pan of lightly salted boiling water over a medium heat for 20-25 minutes.
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Drain well and return to the pan, cover and leave to cool completely.
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Halve the papaya, scoop out any seeds with a teaspoon and discard. Peel and cut the flesh into cubes.
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In a large bowl mix together the lime juice, chilli sauce and Thai basil.
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Stir in the rice, papaya and lettuce and stir well to combine.
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Scatter over the pomegranate seeds and serve.
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As an alternative you can use Tilda Brown Rice.
