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Brown Rice Salad with Crunchy Sprouts and Seeds

Notes: 

Toasted seeds and nuts add bite to this nutrition-packed salad. We use dried sprouted legumes, which are even more healthful than ordinary beans and more convenient than sprouting your own. (Cooked lentils and mung beans work well, too.) A vibrant chive vinaigrette brings it all together.

8 SERVINGS

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Ingredients: 

Ingredients
1 cup (packed) chopped fresh chives
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons (or more) fresh lemon juice
1 teaspoon kosher salt plus more
1 1/2 cups mixed dried sprouted legumes (such as mung beans and lentils)
1 1/2 cups grated zucchini, lightly squeezed to remove liquid
1/2 cup cooked brown rice
2 scallions, thinly sliced
1/2 cup toasted salted sunflower seeds
1/3 cup toasted salted shelled pumpkin seeds (pepitas)
1/3 cup coarsely chopped roasted unsalted almonds
Freshly ground black pepper
Ingredient Info:
Look for dried sprouted legumes at natural foods stores, truroots.com, and some supermarkets.


 

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