Quinoa and Rice Salad with Mixed Nuts and Seeds

1/2 cup quinoa
1/2 cup long grain rice
1 bag Prana Machu Pichu Mix
1 large Harvest Haven white onion, julienned
a handful parsley, chopped
mixed greens of your choice (arugula, baby spinach, baby romaine etc.)
2 Tablespoons extra virgin olive oil
salt and pepper, to taste

Dressing:
2 Tablespoons sesame seeds
1 Harvest Haven garlic clove, mashed
3 Tablespoons balsamic vinegar
3 Tablespoons extra virgin olive oil
salt and pepper, to taste

Prepare the dressing by combining the ingredients listed above.

Boil the quinoa according to the instructions on the packaging, place it in a large bowl, fluff with fork and allow to cool.

Cover the rice with plenty of water, season with salt and pepper, bring to a boil, reduce heat and simmer until 'al dente' (about 15 minutes, depending on the type of rice used). Drain rice and rinse with cold water then allow to drain completely. Add the rice to the quinoa together with the dressing and the chopped parsley. Toss gently to combine, taste and adjust seasonings.

Meanwhile, heat the olive oil and sauté the onions until translucent and some of the thinner ones start to turn golden. Add in the Machu Pichu mix, season with salt and pepper and continue to cook, stirring constantly, until the nuts are lightly toasted.

Garnish the quinoa and rice salad with the nuts, seeds and mixed greens and serve immediately.