- 1 ½ cup brown rice, cooked
- 1 cup quinoa , cooked
- 1/3 cup currants
- 2 tbsp pepitas
- 2 tbsp sunflower seeds
- 1/3 cup flaked almonds, toasted
- 1 bunch parsley, chopped
- 6 tbsp labne or 200g feta cheese
- 1 lemon, juice
- 1/3 cup extra virgin olive oil
- 1 tbsp honey
- 10 parsley sprigs
Cook the quinoa and brown rice to packet instructions.
Combine the rice and quinoa in a large bowl. Add the currants, pietas, sunflower seeds and parsley. Dress with the lemon juice and olive oil and toss well.
Place on a serving plate and finish with the flaked almonds and parsley sprigs. Spoon the labne onto the salad in dollops and drizzle the salad with honey.