A hearty, filling, delicious brown rice and quinoa salad with fresh veggies and a protein-packed creamy dressing.
Serve this delicious bowl of grains and veggies as a main course or side dish.
It’s a great option for bringing to BBQs and potlucks as it can be prepared in advance.
Plus it’s nut-free, gluten-free, and naturally vegan, making it suitable for most diets.
This dish is inspired by my couscous salad with a little variation on the grains and veggies.
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Ingredients + Substitutions
Here’s everything you’ll need for this delicious rice and quinoa salad recipe.
- Grains: A combo of brown rice and quinoa makes this salad hearty and nutty in flavour without using any nuts.
- Chickpeas: For protein and added flavour.
- Veggies: I’m using cucumber, tomatoes, red onion, and fresh basil but you may use any veggies you enjoy and have on hand.
- Tahini: For the base of the creamy dressing. You may also try cashew butter, peanut butter, or almond butter if a nut-free option isn’t needed.
- Vinegar: A mix of apple cider vinegar and red wine vinegar adds a delicious and tangy flavour to the dressing. You may also try lemon and lime juice if you prefer.
- Spices: Garlic powder, salt and black pepper are all that’s needed, but feel free to add more spices to your taste.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add all the salad ingredients to a large bowl.
Combine the dressing ingredients in a small bowl, adding water to your desired thinness.
Dress and toss the salad and serve immediately, or refrigerate for 1 hour before serving.
Variations
Add some variation or make changes to your brown rice salad. Here are some options to try.
- Switch up the proteins: Use black beans, pinto beans, lentils, or kidney beans instead of chickpeas.
- Add more veggies: Try red bell pepper, kalamata olives, corn, mushrooms, and/or arugula.
- Try different herbs: I like basil, but fresh cilantro, parsley, dill or mint also tastes great.
- Spice it up: Add some chili powder, red pepper flakes, onion powder, smoked paprika, lemon juice, and/or lime juice.
Storage
You may prepare the salad in advance and refrigerate it overnight. You may also cook the quinoa and brown rice ahead of time, keep it in the fridge, and prepare the salad just before serving.
Keep leftovers in the fridge for 3-4 days in a sealed container.
I don’t recommend freezing this dish.
Expert Tips
- Cook the grains in vegetable broth for added depth of flavour.
- If time permits, cook your brown rice and quinoa the night before and refrigerate until ready to assemble your salad.
- For best results, refrigerate the salad for 1 hour before serving to allow the flavours to marry.
More delicious salad recipes
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Buon appetito
Rosa
📖 Recipe
Ingredients
- 1 cup cooked brown rice approx. ½ cup dry
- 1 cup cooked quinoa approx. ⅓ cup dry
- 1.5 cups chickpeas approx. 15-ounce can
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup red onion finely chopped
- ½ cup fresh basil finely chopped
For the dressing
- ¼ cup tahini
- 3 tablespoons apple cider vinegar
- 1 tablespoon red wine vinegar
- ½ teaspoon garlic powder
- 1-2 tablespoons filtered water
- salt + pepper to taste
Instructions
- Start by cooking your rice and quinoa according to package directions if you don't already have some cooked. I like to cook mine in broth for added flavour or you may use cold water with salt. To cook the grains, use a 2 to 1 ratio of dry grains to liquid. Bring them to a boil, and then reduce the heat and simmer with the lid on until cooked through and the water is absorbed.
- While the grains are cooking, prepare and chop all the veggies. Then, combine all the salad dressing ingredients in a small bowl and mix well.
- Once the grains are cooked, fluff them with a fork and set aside to cool slightly before combining them with the remaining salad ingredients. Then toss everything with the dressing and refrigerate the salad for 1 hour before serving.
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