Quinoa, Red Rice & Pine Nut Picnic Salad

You don’t have to be on a picnic to have this, but it’s a really great one to pull out amidst the soggy sandwiches and packets of sausages. It tastes just as good warm, room temperature or cold, so it's a low maintenance make ahead treat that's full of goodness. Really fresh and filling it’s a winner for lunchboxes as well. Serve with roast chicken, salmon, tofu or halloumi for a great lunch.

• 2 cups Red Camargue and Wild Rice
• 1 cup Quinoa
• ½ cup pine nuts, toasted
• ½ cup cranberries, chopped
• 1 cup tightly packed watercress or rocket
• ½ pointed cabbage finely shredded/sliced
• ¼ cup basil leaves, chopped roughly
• ¼ cup parsley, chopped roughly
• (Optional 1/2 cup cooked broad beans) Dressing:
• 1 lemon juiced
• ¼ cup olive oil
• salt and pepper

Cook the rice and quinoa as the packet directs, all are slightly different, and when cooked drain and spread out in a large baking tray to cool, and let the steam evaporate without causing clumps. Roast the pine nuts on a baking sheet for 6 minutes at 170 until just turning brown. In a large bowl toss together all the ingredients, and pack into Tupperware without dressing. Pour dressing contents into a jam jar and shake before using. Drizzle dressing over to serve.