Brown Rice Quinoa Salad Recipe
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Description
This brown rice quinoa salad recipe is a delicious and healthy dish that is perfect for any time of the day. It's packed with nutrients, protein, and fiber, making it an excellent option for those who are looking for a nutritious meal. The combination of brown rice and quinoa provides a hearty texture that complements the fresh vegetables and herbs in this salad. The dressing is made with a blend of olive oil, lemon juice, and honey, giving it a tangy and slightly sweet flavor. This recipe is perfect for meal prep or as a side dish for a barbecue or potluck.Prep Time
The prep time for this recipe is around 15 minutes. The brown rice and quinoa need to be cooked beforehand, which takes around 30 minutes. The vegetables need to be chopped and the dressing needs to be prepared, which takes around 15 minutes.Cook Time
The cook time for this recipe is around 30 minutes for the brown rice and quinoa.Ingredients
- 1 cup brown rice
- 1 cup quinoa
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cucumber, diced
- 1/2 red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon honey
- Salt and pepper to taste
Equipment
- Pot for cooking rice and quinoa
- Cutting board and knife
- Measuring cups and spoons
- Bowl for mixing
Method
- Cook the brown rice and quinoa according to their instructions. Once cooked, set aside to cool.
- While the rice and quinoa are cooking, chop the bell peppers, cucumber, and red onion. Add them to a large mixing bowl.
- Add the cooled rice and quinoa to the mixing bowl with the vegetables.
- Add the chopped parsley and mint to the mixing bowl.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.
- Pour the dressing over the salad and mix everything together until fully combined.
- Adjust the seasoning to taste.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- When ready to serve, give the salad a quick stir and garnish with additional herbs if desired.
- Enjoy!
Notes
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- You can customize this recipe by adding or substituting other vegetables or herbs.
- For a vegan version, substitute agave nectar or maple syrup for the honey.
Nutrition Info
- Serving size: 1 cup
- Calories: 240
- Total fat: 10g
- Saturated fat: 1.5g
- Cholesterol: 0mg
- Sodium: 50mg
- Total carbohydrates: 33g
- Dietary fiber: 5g
- Total sugars: 5g
- Protein: 6g
Recipe Tips
- To save time, you can cook the rice and quinoa ahead of time and store them in the refrigerator until you're ready to make the salad.
- If you don't have fresh parsley or mint, you can use dried herbs instead.
- For added protein, you can add grilled chicken, tofu, or chickpeas to the salad.
- If you prefer a stronger flavor, you can add more lemon juice or honey to the dressing.
Try making this brown rice quinoa salad recipe for your next meal and enjoy the delicious and healthy flavors!
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