Rice salad with quinoa and turnip greens

Usually, when my boyfriend and I do the groceries, we try to buy everything we need for the entire week, making sure we have vegetables that keep as well as kinds to consume quickly. Last week we didn't have time to go to the supermarket, therefore I spent most of my days thinking of what to make with the few ingredients we had left! In the weekend we happened to pass by our favourite organic dairy farm on our way back from the picture-framer and we stopped to buy some raw-milk cheese. This time they also had beautiful turnip greens in stock and I couldn't resist buying a bunch, without knowing what to do with them yet. At home I remembered we didn't have much left in the pantry, except for some dry ingredients that I keep there at all times, and I wished I had bought something to go with my newest purchase. However, at the end I came up with an adaptation of one of my mother's recipe she sent me two years ago. Originally it is done with bulgur, but I prefer the lightness of basmati rice and quinoa in this case, for I think it matches better with freshness of the turnip greens. Instead of the avocado which is used in my mother's version, I used the last half of cucumber, because I didn't have anything else. The result was a lovely nutritious salad I will definitely make again! Ingredients, serves 2-3 - 150g basmati rice - 150g quinoa - a big bunch of turnip greens, rinsed, drained and roughly chopped - 1 little red onion, finely sliced - 1/2 organic cucumber, sliced - 1 little fresh garlic clove, finely chopped - 1/2 preserved lemon, pulped removed, finely chopped - 1 fresh chilli pepper (I used a yellow one, because they didn't have the red ones at the shop) - zest and juice of 1 organic lemon (you might want to start with juice of 1/2 lemon and afterwards adjust to taste) - extra vergine olive oil (about 3 tbsp) - salt and black pepper

Put the rice and quinoa in two separate pans with 300mL water. Cover, bring to a boil and let simmer until all water has disappeared. Let rest for at least 10 minutes, fluff the rice and quinoa with a fork and transfer to a big bowl. When the mixture is cold, add the rest of the ingredients, season with salt and black pepper and toss gently. Taste and adjust the amount of lemon juice or the salt. Serve cold as a main dish for 2 people or as a side dish for 3-4. Enjoy!