Cumin-Lime Veggie and Rice Salad

Last night, Zach and I were trying to decide what to make for dinner. We knew we had some leftover vegetables to use up, and I wanted to try out a sprouted three rice/quinoa blend that I received as a birthday gift, so we decided to make an easy grain/bean/vegetable salad. I borrowed the dressing from another recipe I like to make, just adding a little garlic for variation. This salad turned out really well, and made plenty to take for lunch too.

Cumin-Lime Veggie and Rice Salad
1 cup rice blend (or any other grain, just adjust cooking times as appropriate)
1 25oz can garbanzo beans, rinsed and drained
1 1/2 cups shredded carrots
1 1/2 cups shredded red cabbage
1/2 cup finely chopped zucchini
1/2 cup finely chopped cauliflower florets
10 cherry tomatoes, halved
1/4 cup cilantro
feta (optional)
Dressing
2 limes, juiced
a pinch of salt
1 1/2 tsp cumin
1/2 tsp garlic powder
olive oil
Cook the grain as you normally would or according to package directions. In the meantime, make dressing in a large bowl. Start with the lime juice, then add salt and spices, finely adding oil in a fine stream until you have a desired consistency. You want this dressing to taste light and slightly sour, so don't go overboard on the oil, but do make sure you add enough so it tastes balanced. When the rice is finished cooking, add it and the garbanzo beans to the bowl with the dressing and stir well. Mix in all the chopped vegetables and the cilantro. Serve, sprinkling with feta if desired.