This 25-minutes, main dish, grain salad features a wild rice mix and cooked turkey breast. It’s heart healthy and diabetic-friendly, among other things.

Serves 6.

Ingredients

FOR THE SALAD

• 180g brown rice and quinoa blend (you can buy a pre-cooked bag at the supermarket)
• 250g cooked turkey breast, roughly chopped
• 1 medium green apple, cored and sliced
• 1 celery stalk, thinly sliced
• 2/3 cup sweetened dried cranberries, roughly chopped
• 1/2 cup pistachio nuts, lightly toasted, roughly chopped

FOR THE DRESSING

• 2 tbsp apple cider vinegar
• 2 tbsp canola oil
• 1/2 tsp fresh thyme, snipped
• Black pepper
• Pinch of salt

Method

1. Add rice blend to a large pan of boiling water. Reduce heat and gently boil, uncovered, for 25 minutes. Drain. Cool. Transfer to a large bowl. If using pre-packaged, prepare according to instructions. Spread rice mixture on a baking paper to cool completely.
2. In a serving bowl, combine rice mixture, turkey, apple, celery, dried cherries and pistachios.
3. In a screw-top jar combine vinegar, oil, thyme, pepper and salt. Cover and shake well to combine. Pour over salad and toss to combine.
4. Cover and chill until ready to serve or up to 24 hours.