• 1 cup uncooked quinoa
• 1 can lentils, green, yellow or red, drained and rinsed
• 2 green onions, white part only, chopped
• 1 cup dried apricots, chopped
• 1/4 cup apple cider vinegar
• 1/4 cup safflower oil
• 4 tbsp dijon mustard
• 1 large clove garlic, minced
• pepper to taste
• raw pumpkin seeds to garnish

Cook quinoa according to package. Chop apricots. Chop green onion. Drain and rinse lentils. Mix cooked quinoa, apricots, onions and lentils in a large bowl.

For the dressing

Mince the garlic. Mix together the vinegar and oil together. Add the dijon and whisk until well combined. Now add the garlic and pepper and mix well.

Pour the dressing on the quinoa and mix. To serve top with a small handful of pumpkin seeds. Enjoy!

Summer is officially here. It’s uncomfortably hot and everyone who has a cottage is dreaming of it or enjoying it to the fullest. For those of us stuck in the city we are making the most of it and flocking to the parks to take shelter in the trees or bask in the sun while spreading out on the beautiful green grass. This weekend we headed to High Park to picnic with about 15 other unlucky city dwellers. Everyone brought a little something and we wound up with a delicious assortment of food. Normally I would have a tough time deciding what to bring, as there are sooo many amazing salads to choose from this time of year but lucky for me Danie pretty much told me this was what I HAD to bring…and so I did. This rice salad is healthy and refreshing, if you can call a rice salad refreshing but the lime and cilantro really do make it just that. For those of you looking to keep it light feel free to skip the cheese – I promise this salad will not disappoint.

• 6 cups wholegrain rice, cooked
• 1 can black beans, drained and rinsed
• 1 large tomato, diced
• 1/2 cup cheddar cheese, shredded
• 2 green onions, sliced
• 1/3 cup olive oil
• 1/4 cup rice vinegar
• 1 jalapeno, diced – note* you can also use canned green chiles or more jalapeno depending on how much heat you want
• 1 green pepper, diced
• 1/3 cup cilantro
• 1 1/2 med lime, juiced
• avocado, diced
• salt and pepper to taste

Cook the rice according to the package. Once the rice has finished cooking, drain any excess water and refrigerate until cool.  In a large bowl mix together the rice, black beans, tomato, cheese, onion, jalapeno, and green pepper. In a small bowl whisk together the oil, vinegar and lime juice. Pour over the rice mixture and toss to coat. Now gently mix in the cilantro and avocado. Serve.