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Low Prep Brown Rice Quinoa Salad

This brown rice and quinoa salad just needs 90 seconds in the microwave to cook, and utilizes some fun toppings for a healthy, quick family meal!

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I buy spinach or arugula on my grocery list each week, waiting for a fun way to use it. The general way is to just throw it in a bowl, and add toppings, or mesh it together with leftovers.

That’s my usual go-to, and while it isn’t the most exciting thing, it works to help me get greens in.

But this brown rice and quinoa salad mixed with that arugula? Game changer!

Quinoa is such an easy base for a delicious, filling salad – like this mango quinoa salad and fruity quinoa salad.

My secret to this brown rice and quinoa salad recipe is my good old friend, the Seeds of Change pouch.

quinoa and rice cooked in bowl

They have so many flavors of quinoa and brown rice – it’s incredible and such an easy base and staple for this rice and quinoa salad.

It’s also fine to use fresh or leftover brown rice and quinoa if you have them! Just combine them in this beautiful, show-stopping salad.

Serve it at BBQs, picnics, easy family meals and more!

sarah schlichter drinking smoothie on kitchen counter

Why Sarah Loves this Recipe

“A beautiful salad ready in under 10 minutes is my idea of the best kind of easy meal. I love how this quinoa and brown rice salad uses a staple, pantry ingredient and turns it into a balanced meal of beauty that can be individualized to meet any of your taste and dietary preferences!”

Just microwave your grains, cut your veggies, make your dressing (or use this tofu pesto recipe), and you’re all set.

I’m never against dinner shortcuts, and this is a great one. An entertaining-worthy quinoa and rice salad made with a 90-second microwave pouch!

Why We Love This Brown Rice Quinoa Salad

  • Turns a pantry staple into a beautiful masterpiece – I love being a magician in the kitchen and this quinoa salad recipe sure does make me feel like one! Microwave your grains, and then add your colorful, cut veggies with a tasty lemon vinaigrette and your work is done!
  • Ready in under 8 minutes – I mean seriously, how many recipes can we say that about? The only cooking involved is the microwave, and if you *choose* to heat your beans. I love serving this rice and quinoa salad cold, with crisp veggies, or paired alongside some other family favorites in my meal prep ebook.
  • Kid friendly – When making this for dinner, I’ll serve it deconstructed to the kiddos, meaning each part will be separate on the plate. Some grains (they like quinoa and rice), the chopped veggies, and beans in another slot on our favorite ezpz plates.
  • Plant-based – This quinoa and rice salad is plant-based and vegan, without the honey lemon vinaigrette dressing. You can, of course, add meat or poultry on top if you’d like, which we often do for more protein and flavor.
  • Clean out the fridge meal– If you don’t have the veggies this quinoa rice salad recipe calls for, no problem! Use whatever you have in your fridge. It’s a great clean-out-the-fridge meal and way to use leftover veggies.
rice and quinoa salad with arugula, cucumber and beans

Ingredients

Here’s what you’ll need to make this recipe, as well as the delicious lemon honey vinaigrette that pulls it all together!

overhead photo of ingredients in bowls to make quinoa and and brown rice salad
  • seeds of change organic quinoa and brown rice pouches – This is the main shortcut! However, you can also cook brown rice and quinoa separately, or use leftovers. If you have time on your hands, this instant pot lemon basil rice would be a delicious addition!
  • arugula or spinach
  • red onion
  • red bell pepper
  • yellow bell pepper
  • cucumber
  • golden raisins – I love golden raisins for a nice natural sweetness and colorful addition!
  • pepitas – Sunflower seeds are another great topping option that offer a crunch and some nutrition!
  • chickpeas – canned beans are a staple pantry ingredient in so many recipes!
  • avocado
  • salt and pepper, to taste
  • lemon juice
  • olive oil
  • honey
  • apple cider vinegar

Did You Know?

If cooking quinoa from scratch, make sure to rinse it first! Another reason I love the seeds of change pouches.


Additional topping ideas:

How to Make a Quinoa and Rice Salad

Cook quinoa and rice pouches according to directions.

While the pouches are microwaving, chop your vegetables and ingredients and prepare your salad dressing.

quinoa and rice cooked in bowl
diced veggies on teal cutting board

In a large salad bowl, arrange arugula at the bottom and add in cooked quinoa and rice, as well as the other ingredients.

arugula and veggies on rice quinoa salad
separate ingredients for brown rice quinoa salad

Pour over the dressing and enjoy!

If you plan on making this salad in advance, make sure to add the dressing separately so everything doesn’t get too soggy.

lemon honey vinaigrette dressing in clear bowl

How to Store Quinoa and Brown Rice Salad

Store in an airtight container in the fridge for up to 4 days.

If not enjoying right away, either store the dressing separately to add when eating, or make it when ready to enjoy.

TRY some of these other EASY recipes!

Make This?

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Yield: 4 servings

Brown Rice Quinoa Salad

brown rice and quinoa salad in white bowls

This tasty brown rice quinoa salad is ready in minutes, yet is full of flavor and nutrition. Paired with a tasty lemon vinaigrette dressing, you'll want to enjoy this quinoa and rice salad over and over again!

Ingredients

Lemon Honey Vinaigrette Dressing

Instructions

  1. Cook quinoa and rice pouches according to directions. While the pouches are microwaving, chop your vegetables and ingredients and prepare your salad dressing.
  2. In a large salad bowl, arrange arugula at the bottom and add in cooked quinoa and brown rice pouches, chopped vegetables, golden raisins, pepitas, chickpeas and avocado. Mix everything together.
  3. Pour dressing over salad or serve it on the side.

Notes

- If you don't have Seeds of change pouches, you can cook brown rice and quinoa separately or use leftovers.

*To store for later, store in an airtight container in the fridge. Save the dressing on the side or make it just before eating.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 288Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 240mgCarbohydrates: 44gFiber: 8gSugar: 13gProtein: 11g

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