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The Flexitarian

The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Broccoli Brown Rice Asian Salad [vegan]

Broccoli Brown Rice Asian Salad [vegan]

5 from 1 vote

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Broccoli Brown Rice Asian Salad [vegan] by The Flexitarian

A beautiful rainbow of spring colours, this Broccoli Brown Rice Asian Salad is vegan and gluten-free. It makes a satisfying and hearty meal bursting with goodness.

Filled with vegetables, seeds, mung beans and rice tossed in a refreshing lime and herb dressing, this dish will not only stand proud on a buffet table but also make a great option for picnics or lunch boxes.

You can easily swap the rice for quinoa or another whole grain. Mung beans make a nice alternative to lentils and are a good source of plant-based protein, fibre, antioxidants.

It is best to make this Broccoli Brown Rice Asian Salad a few hours ahead so that to let its wonderful flavours develop.

Broccoli Brown Rice Asian Salad [vegan] by The Flexitarian

Broccoli Brown Rice Asian Salad [vegan]

A beautiful rainbow of spring colours, this Broccoli Brown Rice Asian Salad is vegan and gluten-free.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Rice & Grains, Salads
Cuisine Asian
Servings 8 people
Calories 266 kcal

Equipment

2 saucepans
mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 225 g brown and wild rice mix
  • 200 g mung beans
  • 275 g broccoli florets
  • 1 carrot
  • 1 handful radishes
  • 1/2 red onion
  • 1 to 2 handful pumpkin seeds
  • 3 limes
  • 2 tsp sesame oil
  • 5 tsp soy sauce
  • 2 tsp cider vinegar
  • 2 Tbsp vegetable oil
  • 1 tsp Dijon mustard
  • 2 tsp agave syrup
  • 2 cm [0.8 inches] of freshly grated ginger
  • 1 garlic clove crushed
  • 1 small bunch of mint
  • 1 small bunch of coriander
  • salt & pepper
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Instructions
 

  • Heat salted water in 2 different saucepans.
  • Cook the brown rice in one and mung beans in the other. Make sure you do not overcook the rice and the mung beans. They should still have a bite. When cooked, drain and reserve on the side.
  • Prepare the dressing by mixing together Dijon mustard, garlic, lime juices, sesame oil, vegetable oil, soy sauce, cider vinegar, ginger and agave syrup.
  • Cut the broccoli into small florets and steam for 3 mins or so until just cooked.
  • Put the rice and mung beans in a large salad bowl. Add the grated carrot plus finely sliced radishes and red onion on top.
  • Top with the broccoli, finely chopped mint and coriander.
  • Toss all together in the dressing until coated all over. Season to taste.
  • Serve at room temperature sprinkled with pumpkin seeds.

Nutrition

Serving: 250gCalories: 266kcalCarbohydrates: 47gProtein: 10gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 242mgPotassium: 525mgFiber: 6gSugar: 5gVitamin A: 1530IUVitamin C: 40mgCalcium: 71mgIron: 2mg

Find this recipe online:

Broccoli Brown Rice Asian Salad [vegan]

https://theflexitarian.co.uk/recipe-items/broccoli-brown-rice-asian-salad-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other things you might like

  • Roasted Broccoli and Potato Curry [vegan]
  • Miso Chocolate Chip Cookies [vegan]
  • Rainbow Quinoa Buddha Bowl with Ginger Tahini Dressing [vegan] [gluten free]
  • Cauliflower & Spinach Egg Curry [vegetarian]
  • Broccoli Curry with Chickpeas [vegan] [gluten free]
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Recipe May 8, 2015 · Created by: The Flexitarian 4 Comments

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Comments

  1. Beth says

    August 5, 2018 at 9:36 pm

    Just made this for dinner with some asian glazed salmon. So delicious & fresh, we loved it!

    Reply
    • theflexitarian says

      August 10, 2018 at 2:11 pm

      So glad you enjoyed it. Thanks for your feedback.

      Reply

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