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.

  • Author:
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x


Sweet Chili Dressing:


  • 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
  • 23 handfuls baby spinach
  • 1/2 cup almonds (optionally toasted)*
  • Pea shoots (optional)


  1. In a small bowl, whisk Sweet Chili Dressing ingredients.
  2. 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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