This Thai flavoured brown rice and quinoa salad is inspired by a grocery store salad, believe it or not, that I grabbed around Christmas time when my son had a hockey tournament all day. I was frankly impressed although I have no idea what were the dressing ingredients and thank goodness most of it drained to the bottom of the container. But it was super delicious and I have created my better version we have been eating for a few weeks now.
This is the salad that keeps on giving. It can be refrigerated for a few days and without greens for even longer. Just add spinach right before serving. My mom used to marinate sweet and sour cabbage and this salad is totally it – the longer it sits, the more flavourful it becomes.
Make this rice & quinoa salad and please use what you have, don’t go crazy. I try to have cooked quinoa and/or brown rice in the fridge for a week, so that part is easy. Use any colour cabbage – I tried green and it was awesome, purple looks pretty for pictures. I saw pea shoots that day at the store and added a few – frankly nothing special taste wise, probably nutrition wise though. I coarsely chopped whole almonds but slivered or sliced would work great. I can never justify to buy them.
That’s it. Oh, if you like a heat kick add more chili pepper flakes. I kept this brown rice and quinoa salad kid friendly in high hopes my kids will eat it.
Brown Rice and Quinoa Salad with Sweet Chili Sauce
- 2 tbsp olive oil, extra virgin
- 2 tbsp maple syrup or raw honey
- 3 tbsp rice vinegar
- 1 tsp salt
- 1/4 tsp red chili flakes (more to taste)
- 1 cup wild and brown rice, cooked (only brown rice is OK)
- 1 cup quinoa, cooked
- 1 large red bell pepper, chopped
- 1 lb red or white cabbage, sliced
- 1 cup peas or shelled edamame
- 3 large green onions, chopped
- 1/2 cup cilantro, chopped
- 2 - 3 handfuls baby spinach
- 1/2 cup almonds (optionally toasted)*
- Pea shoots (optional)
- In a small bowl, whisk Sweet Chili Dressing ingredients.
- In a large bowl, add Salad ingredients, pour dressing over and gently toss to combine.
*To toast almonds, cook in a small skillet on low - medium until lightly golden, stirring frequently.
Servings Per Recipe: 6
Amount Per Serving = 1.5 cups:
Total Fat: 11.9 g
Cholesterol: 0.0 mg
Sodium: 453.1 mg
Total Carbs: 33.1 g
Sugars: 10.6 g
Dietary Fiber: 7.0 g
Protein: 7.8 g
WW Points+: 7