- 1 cup water
- 1 red onion, peeled and diced
- 2 carrots, diced
- 1 yellow summer squash, diced
- 1/2 red pepper, diced
- 2 garlic scapes, diced
- 3 cups long grain brown rice, cooked
- 1/3 cup olive oil
- 2 tbsp. balasamic vinegar
- Juice and zest of 1 lemon
- 2 garlic cloves, peeled and minced
- 2 tbsp. fresh basil, minced
- 1/2 tbsp. fresh oregano, minced
- 1/4 tsp. sea salt
- 1-2 dashes of black pepper
Bring water to a boil and quickly blanch onion for 30 seconds. Remove with a slotted spoon and let drain in a colander. Repeat the blanching process with carrots for 2-3 minutes, and squash for 30-60 seconds. Combine the cooked vegetables, diced red pepper, cooked rice and garlic scape. Whisk olive oil, vinegar, lemon juic, garlic, basi, oregano, sea salt and black pepper. Coat the salad evenly.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
Some recipes and articles on this site may contain affiliate links to products we trust and love. The money received helps keep this website and all of its healthful and delicious content FREE to the public.