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Brown Rice and Quinoa Salad

Flossie
With more than 10 plants, including wholegrains, this brown rice and quinoa salad will make you feel amazing! It’s packed with protein and fiber and lots of fresh Middle Eastern flavors, but you can make it your own!
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling time for the grains 1 hour
Total Time 1 hour 45 minutes
Course Brunch, lunch, Main Course, main meal, Salad, Side Dish
Cuisine british, Mediterranean, Middle Eastern
Servings 4

Equipment

  • 2 saucepans to cook the grains
  • 1 Chopping board
  • 1 knife
  • 1 frying pan to toast nuts (if using) and chickpeas
  • 1 small bowl for the dressing
  • 1 whisk
  • 1 large bowl
  • 2 wooden spoons optional to mix the salad
  • 1 mandolin optional to slice shallots

Ingredients
  

For the Salad:

  • 100 g brown rice or 200g cooked and cooled
  • 100 g quinoa or 200g cooked and cooled
  • 1 can chickpeas drained, 230g chickpeas
  • 2 tbsp olive oil to toast the chickpeas
  • 1 tbsp Harissa spices
  • 1 Handful of fresh mint chopped
  • 1 Handful of parsley chopped
  • 100 g olives sliced
  • 150 g cherry tomatoes halved
  • 1 Handful of rocket (arugula)

For the Dressing:

  • 1 garlic clove mashed into a paste
  • 2 tbsp olive oil
  • 1 lemon Juice and zest
  • 4 tbsp Greek yogurt
  • Salt and black pepper to taste

Optional Toppings:

  • 2 tbsp quick-pickled shallots 1 small shallot steeped in apple cider vinegar for at least 30 minutes or overnight
  • 50 g pistachios toasted and chopped

Instructions
 

Cook the grains

  • Rinse the brown rice and quinoa under cold water. Cook them separately according to package instructions, using vegetable stock or salted water for extra flavor. Let them cool completely. For guidance only, brown basmati rice cooks in around 25 minutes, long grain longer, but quinoa cooks rather quick, 10 to 15 minutes at the most (water absorption method), even though the pack may say 20 minutes.

Prep veg & Toast the chickpeas

  • While the grains cook, slice the olives and tomatoes and prepare all of the herbs and spices. Slice the shallot and steep in apple cider vinegar in a jar or a bowl. Set aside.
  • Heat a pan with a little oil and toast the chickpeas on medium heat with Harissa spices until slightly crispy, this takes only 3 minutes. Set aside.

Mix the salad

  • In a large bowl, combine cooked and cooled brown rice, quinoa, chickpeas, herbs, olives, cherry tomatoes, and arugula (rocket).

Make the dressing & assemble

  • Whisk together garlic paste, olive oil, lemon juice and zest, Greek yogurt. Add salt and black pepper to taste.
  • Pour the dressing over the salad and toss well.

Garnish and serve

  • Top with quick-pickled shallots and toasted pistachios if desired. Enjoy immediately or chill for later.

Video

Notes

If you use precooked, store bought grains, you can reduce the cooking and cooling time. 
If you are meal prepping, prep and keep the ingredients separately, for example the sliced tomatoes and olives, the grains, the herbs, the dressing and toppings. Assemble the salad just before serving or the night before if you are preparing lunches.
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Keyword brown rice & quinoa salad, brown rice and quinoa salad dressing, brown rice and quinoa salad recipe, quinoa and brown rice salad
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨