Sweet Ancient Grain and Edamame Salad

Ingredients

• 3/4 cup blanched slivered almonds
• 2 cups wild rice cooked
• 2 cup of red and white quinoa cooked
• 2 cups shelled cooked edamame
• 1/2 cup of diced baby carrots
• 2 spring onions diced
• 1/2 cup of sweet red peppers
• 3 tablespoons olive oil
• 2 tablespoons toasted sesame oil
• 1/2 cup rice vinegar, plus more as needed
• 3 teaspoons honey
• salt & pepper to taste

Instructions

1. Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown about 8 minutes. ** DO NOT BURN – sit aside.
2. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Add to almonds.
3. Add the cooked grain mix and rice,edamame, carrots, onion and sweet red peppers to the bowl with the almonds and sesame seeds and toss to combine.
4. Whisk the olive oil, sesame oil, rice vinegar and honey in a medium bowl until combined.
5. Drizzle olive oil mix over the grain and rice mixture and toss to combine.
6. Refrigerate for at last 30 minutes before serving.
7. Serve with sprinkle of Parmesan cheese

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