Healthy Brown Rice Quinoa Salad with Simple Lemon Vinaigrette -

Simple brown rice quinoa salad with red kidney beans, veggies, and lemon olive oil vinaigrette.

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.

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Prep Time 25

Total Time 25

Course dinner, Lunch, Salad, Side Dish

Cuisine dairy-free, Gluten-free, Plant-based, Vegan, Vegetarian

Servings servings

Calories 435 kcal

Equipment

Large salad bowl
Knife

Ingredients

For the salad

1 + ½ cup cooked brown rice
1 + ½ cup cooked quinoa
1 + ½ cup red kidney beans
1 + ½ cup grape tomatoes halved
1 english cucumber diced
1 red onion diced
½ cup kalamata olives sliced
½ cup fresh parsley loosely packed, finely chopped

For the dressing

4 tablespoons olive oil extra virgin
2 tablespoons lemon juice freshly squeezed
½ teaspoon salt
¼ teaspoon ground black pepper

Instructions

In a large bowl, combine cooked brown rice and quinoa, red kidney beans, grape tomatoes, cucumber, olives, red onion, and parsley.
1 + ½ cup cooked brown rice, 1 + ½ cup cooked quinoa, 1 + ½ cup red kidney beans, 1 + ½ cup grape tomatoes, 1 english cucumber, 1 red onion, ½ cup kalamata olives, ½ cup fresh parsley
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4 tablespoons olive oil, 2 tablespoons lemon juice, ½ teaspoon salt, ¼ teaspoon ground black pepper
Pour the dressing over the salad and toss well to combine. Serve immediately or chill for later.

Notes

Store the leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld together, making it even more delicious the next day.
Cook the rice and quinoa in advance to save time and let them cool completely to prevent the salad from becoming soggy.
Chop all vegetables to a similar size for even distribution in each bite.
Opt for fresh lemon juice over bottled for a brighter, more vibrant flavor in your vinaigrette.
Adjust the salt and pepper in the dressing according to your taste preference for the perfect balance of flavors.
See the post above for more tips and recipe variations.

Nutrition

Calories: 435kcalCarbohydrates: 56gProtein: 12gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 571mgPotassium: 786mgFiber: 11gSugar: 5gVitamin A: 1247IUVitamin C: 25mgCalcium: 82mgIron: 4mg

Keyword brown rice, brown rice quinoa salad, quinoa

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