Springtime Picnic Rice Salad

Servings: 4

4 cups cooked basmati brown rice
1 English cucumber, diced
1 bunch green onions, sliced
1 can olives, sliced
1/3 cup raw pumpkin seeds
1/3 cup raw sunflower seeds
1/3 cup raw, sliced almonds
2 carrots, shredded
1 bunch parsley, chopped
1/3 cup extra virgin olive oil
sea salt to taste
1 1/2 teaspoons onion powder, or to taste
1/4 teaspoon garlic powder, or to taste

1. Mix rice, cucumber, onions, olives, seeds, almonds, carrots, parsley, oil, salt, onion and garlic powders together gently.
2. Chill.
3. To serve, spread mixed greens and/or romaine on a platter.
4. Spoon rice and veggie mixture over salad greens and garnish with sliced green onions.