Healthy Brown Rice Quinoa Salad with Simple Lemon Vinaigrette
Healthy Brown Rice Quinoa Salad with red kidney beans and zesty lemon olive oil vinaigrette is a vibrant and nourishing plant-based meal, perfect for any occasion.Packed with protein and essential nutrients, this vegan & gluten-free salad features Mediterranean flavors with simple ingredients like grape tomatoes, cucumber, olives, onion, and parsley. It's a colorful and versatile side dish ideal for meal prep.
Ingredients
- 1 + 1/2 cup cooked brown rice
- 1 + 1/2 cup cooked quinoa
- 1 + 1/2 cup red kidney beans
- 1 + 1/2 cup grape tomatoes (halved)
- 1 english cucumber (diced)
- 1 red onion (diced)
- 1/2 cup kalamata olives (sliced)
- 1/2 cup fresh parsley (loosely packed, finely chopped)
- 4 tablespoons olive oil (extra virgin)
- 2 tablespoons lemon juice (freshly squeezed)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- 1
Combine ingredients: In a large bowl, combine cooked brown rice and quinoa, red kidney beans, grape tomatoes, cucumber, olives, red onion, and parsley.
- 2
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 3
Toss and serve: Pour the dressing over the salad and toss well to combine. Serve immediately or chill for later.
Cook it from the original
This recipe comes from goeatgreen.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on goeatgreen.com