I took this super fresh salad along to Christmas lunch (along with a mean vegan potato salad, but that's for another post) and was then requested to make it again a few days later for a dinner with some family friends. Both times it went down a treat. It's the perfect side dish, but also so satisfying as a main. The currants add bites of sweetness, the brown rice and quinoa combination is foolproof, the herbs provide so much bite and flavour, and the dressing is super simple and light; get amongst it pals. Also, I got a lot of my ingredients in bulk from The Source (they have multiple stores all around Australia) which is a great way of saving money, time and packaging!

What you need:

1/2 cup uncooked brown rice
1/2 cup uncooked tri-coloured quinoa (or any coloured quinoa tbh)
1 tin of chickpeas
1/2 to 2/3 of a cup of currants
1 carrot, peeled and grated
A big handful (or two) of chopped up shallots/spring onions
(I also used a little bit of dill because we had some in the fridge which added a nice flavour kick, but don't use too much of it bc it's quite an overwhelming flavour)

Freshly squeezed juice of 1 orange
Freshly squeezed juice of 1/2 a lemon
1 tablespoon of apple cider vinegar

What you need to do:

Cook up your rice according to the instructions on the packet (rice + water + boil + drain etc)
Cook up your quinoa according to the instructions
Drain your rice + quinoa
Mix them together in your salad bowl with the chickpeas, currants, grated carrot, shallots, and all your herbs.
Add your orange juice, lemon juice and vinegar, and mix it all together. Simples!