Roasted broccoli, purple carrot salad with rice, arugula, and goat cheese

This salad is bad-ass. Along with all the goodies mentioned in the post title, I included a sprinkling of mushrooms, walnuts, goat cheese, and avocado too. Mmmmm. It’s even more exciting because I had pre-cooked ALL the ingredients! (Almost- I did saute onion and garlic. But that takes like 10 minutes).  IMG_1365

Ingredients

cooked brown rice

roasted purple carrots, chopped

roasted broccoli

3 crimini mushrooms

olive oil

1/4 red onion

2 garlic cloves

arugula

a few slices of avocado

a sprinkle of goat cheese

2 tsp chopped walnuts

Method

Saute the onion in olive oil for 5-10 minutes, over low-heat.

Add garlic (after letting it sit chopped for 10 min) and mushrooms.

Pile on the rice, arugula, carrots, and broccoli and stir, mixing it all up.

Add the cheese and a little more olive oil if you need it (and a squeeze of lemon if you like).

Serve it up and add the walnuts and avocado on top.

Snarf it down and start working on your policy paper! WAIT– that’s only me. You can stop at “snarf.”

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