Serves 4-5 people so use less or save the rest for leftovers
This meal contains a source or protein, complex carbs, vitamins, minerals and good fats
1.5 cups Basmati or Jasmine rice
half a punnet of Cherry tomatoes
1/4 cup of Red onion
1/4 cup Wild Rice
Handful of Sultanas
1 Capsicum Green or red
Handful of Almonds lightly chopped or blended
For the Vinaigrette Dressing
1 tablespoon Mild yellow curry powder
1/4 cup Hemp seed oil can also use olive oil
3 tablespoons coconut vinegar or white wine vinegar
Salt and pepper
1 teaspoon Coconut sugar or maple syrup (the real stuff)
Quorn Schnitzel - can can be added as an addition only 4 where required and cut up into smaller piece and place one top of individual servings.
Step 1: Cook Rice both Wild and White together as instructed, once cooked rinse under cold water and place in a bowel.
Step 2: Add all other ingredient that have been chopped and combine.
Step 3: Make dressing by Mix all these ingredient together in a cup stir vigorously and pour over rice mixture. Toss and combine.
Put some avocado into each individual bowl served
Serve now or can be chilled and eaten later.
Note: can be kept in the fridge for up to 2 days