Spicy Rice Salad

This is a fantastic warm meal in a bowl, or a pan as the case may be! The vegetables in this dish can be replaced with alternatives that you may have in the fridge. Likewise with the spices and seeds. The bean and grain combination provide complete protein.

1 onion
1 t paprika
2 t cumin
2 ½ c cooked rice (or another cooked grain)
2 T cider vinegar
4 T olive oil
1 T soy sauce
Salt to taste
Pepper to taste
¼ cup of soaked sunflower seeds (soak overnight if you know you've got leftover rice)
1 grated courgette
1 grated carrot
2 diced tomatoes
½ finely diced capsicum
1 drained can or 1 c cooked beans of your choice

1) Fry the onion in a large pan until translucent in a little oil (coconut, sesame or clarified butter are my choices).

2) Add the spices and let them infuse into oil and roast for a couple of minutes.

3) Take off the heat and mix in all other ingredients.

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