Curried Quinoa Salad

1 cup quinoa grains

1 cup organic jasmin rice

1 red onion, finely diced

1 cup sultana grapes

1 red and green cpasicum bell pepper diced

1/2 cup chopped cilantro

1/2 cup chopped celery

1 cup fresh corn

1 heaped teaspoon ground cilantro seed

1/4 teaspoon ground cinnamon

1 heaped teaspoon ground tumeric

1 fresh red chilie, finely diced

1 teaspoon finely grated ginger

2 cloves garlic diced

3 tablespoons extra virgin olive oil

3 tablespoons apple cider vinegar

1 cup roasted cashews

Method

Rinse quinoa and rice in cold water and drain

Cook quinoa and rice in boiling water using the absorption method or in a rice cooker for approx. 10 to 12 minutes to retain the nutrients. In a separate bowl combine cilantro, cumin, cinnamon, chilies, ginger and garlic and add oil and vinegar to make the dressing.

Mix the ingredients together with a spoon. Set aside. Combine all the other ingredients in a large bowl. Now fold dressing through. Garnish with cilantro and toasted cashews.