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.Print
Brown Rice and Quinoa Salad with Sweet Chili Sauce
Brown Rice and Quinoa Salad Recipe with red cabbage, spinach, wild rice, almonds and peas tossed with healthy homemade Thai dressing.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings
Sweet Chili Dressing:
- 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.
Store: Refrigerate covered for up to 2 days. For longer life, add spinach and pea shoots at time of serving.
*To toast almonds, cook in a small skillet on low – medium until lightly golden, stirring frequently.
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