This is a hearty rice salad with crunchy broccoli, beans, and creamy roasted red pepper pesto. The pesto is easy to whiz together, and the salad is even easier to toss. This salad is highly 'packable' and would be a great addition to any picnic, lunch, dinner or snack! The longer it sits, the better it gets!
Ingredients (makes enough for 6):
Pesto:
2 roasted red peppers (you can buy them in the jar, but I like to make my own)
6 basil leaves
2 tbsp balsamic vinegar
1 tbsp apple cider vinegar (or more balsamic vinegar)
2 tbsp tahini
1/4 cup olive oil
2 cloves garlic
1/2 cup chopped walnuts
1 tsp brown sugar (or agave nectar)
1/2 tsp sea salt
pepper, lots
2 tbsp nutritional yeast flakes (optional; but delicious)
Salad:
1 can beans, or chickpeas, drained and rinsed
1 head of broccoli, chopped into bite size pieces
1 cup cherry tomatoes
1 1/2 cup cooked brown rice, OR pasta
1) Blend all of the pesto ingredients together until smooth. Toss with the salad ingredients, and Enjoy!
Pesto:
2 roasted red peppers (you can buy them in the jar, but I like to make my own)
6 basil leaves
2 tbsp balsamic vinegar
1 tbsp apple cider vinegar (or more balsamic vinegar)
2 tbsp tahini
1/4 cup olive oil
2 cloves garlic
1/2 cup chopped walnuts
1 tsp brown sugar (or agave nectar)
1/2 tsp sea salt
pepper, lots
2 tbsp nutritional yeast flakes (optional; but delicious)
Salad:
1 can beans, or chickpeas, drained and rinsed
1 head of broccoli, chopped into bite size pieces
1 cup cherry tomatoes
1 1/2 cup cooked brown rice, OR pasta
1) Blend all of the pesto ingredients together until smooth. Toss with the salad ingredients, and Enjoy!
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