Vegan Herbed Black Rice, Black Lentils, and Black Quinoa Pilaf Salad Bowls with Blackberries
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
 
Vegan Herbed Black Rice, Black Lentils, and Black Quinoa Pilaf Salad Bowls with Blackberries is a nutritious summer meal.
Ingredients
Pilaf:
  • 2 tablespoons avocado oil
  • ½ small-medium white onion, diced
  • 1 cup Village Harvest Black Rice, Black Lentils, Black Quinoa Organic Antioxidant Blend
  • 2¼ cups (535 ml) water
  • 1 teaspoon minced fresh thyme
  • ¾ teaspoon fine salt
  • ¼ teaspoon black pepper
Salad:
  • 1½ tablespoons apple cider vinegar
  • 4 tablespoons extra-virgin olive oil
  • 1 pinch each salt and black pepper
  • 8 cups baby greens (I used kale)
  • ½ small-medium white onion, thinly sliced
  • 2 cups fresh blackberries
  • ¾ cup pecans, chopped
  • 2 sprigs fresh mint leaves, cut into a chiffonade
Instructions
  1. For the pilaf, heat the oil in a medium saucepan over medium heat. Add the onion and cook until starting to soften, about 3 to 5 minutes, stirring occasionally. Add the black rice/black lentils/black quinoa blend and toast until it starts to smell nutty, about 2 to 4 minutes, stirring occasionally. Stir in the water, thyme, salt, and black pepper, and bring up to a boil. Cover the saucepan, turn the heat down to low, and cook until the water is absorbed and the pilaf is tender, about 30 minutes. Remove from heat, let it sit with the lid on for 10 minutes, and then fluff with a fork. Cool to room temperature and then prepare the salad. (Store covered in the fridge for up to 3 days in advance.)
  2. To assemble the salads, whisk together the vinegar, oil, salt, and black pepper in a large bowl. Add the baby greens and toss to coat.
  3. Divide the greens between 4 large bowls. Top each with ¼ of the pilaf, onion, blackberries, pecans, and mint.
  4. Serve immediately.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/vegan-herbed-black-rice-black-lentils-and-black-quinoa-pilaf-salad-bowls-with-blackberries/