Brown Rice Quinoa Salad
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
- 2 seeds of change organic quinoa and brown rice pouches
- 2 cups arugula – can also use spinach
- 1 red onion, chopped
- 1/2 red pepper, diced
- ½ yellow pepper, diced
- 1 cucumber, diced
- 1/3 cup golden raisins
- 1/3 cup pepitas pumpkin seeds
- 1 can chickpeas, rinsed and drained
- 1/3 cup diced avocado
- Salt and pepper, to taste
Lemon Honey Vinaigrette Dressing
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 5 Tbsp lemon juice
- 1 Tbsp honey
- 1/4 tsp salt
Instructions
- Cook quinoa and rice pouches according to directions. While the pouches are microwaving, chop your vegetables and ingredients and prepare your salad dressing.
- 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.
- 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.
Equipment
Nutrition
Serving: 1Calories: 288kcalCarbohydrates: 44gProtein: 11gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 7gSodium: 240mgFiber: 8gSugar: 13g
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