Spinach, Brown Rice, and Seed Salad
Fresh spinach and tender brown rice are tossed with pumpkin seeds, sunflower seeds, lemon, and olive oil.
By Moow Editorial ·
- Add cherry tomatoes and about 50 g (1.8 oz) goat cheese or lor, a mild Turkish whey cheese, if desired.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 35 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 190 kcal
- Protein: 4 g
- Carbohydrates: 22 g
- Fat: 10 g
- Fiber: 2 g
- Sodium: 320 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Salad
Have these measured and ready before you begin.
- 5 ounces (140 g) baby spinach
- 1 tablespoon shelled pumpkin seeds
- 1 tablespoon shelled sunflower seeds
- 100 g (3.5 oz; about 1/2 U.S. cup) brown rice
- 1/2 lemon
- 2 tablespoons olive oil
- 1 1/4 cups (300 ml) water
- 1/2 teaspoon salt and ground black pepper mixture
Directions
1. Wash the spinach thoroughly and drain it well.
2. Combine the brown rice and water, bring to a boil, cover, and simmer over low heat for 30–35 minutes, until tender. Rest 10 minutes, then cool.
3. Cut the spinach into bite-size pieces and combine it with the cooled rice, pumpkin seeds, and sunflower seeds.
4. Whisk the juice from the lemon half with the olive oil, salt, and black pepper.
5. Pour the dressing over the salad, toss well, and serve.
Sources
Seeds may be an allergen; optional cheese contains milk. Wash spinach under running water and cool cooked rice promptly; refrigerate within 1 hour and use within 24 hours.