Are you tired of complicated recipes that consume hours of your precious time? Get ready to discover the ultimate Low Prep Brown Rice Quinoa Salad - a nutritious, vibrant dish that's so simple, you'll wonder why you haven't been making it all along! This recipe is a game-changer for busy home cooks who want maximum flavor with minimal effort, combining protein-packed quinoa, hearty brown rice, and fresh, crisp vegetables in one irresistible salad.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup brown rice
- 1 cup quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Rinse brown rice and quinoa separately under cold water to remove any excess starch or debris.
- In a medium saucepan, combine brown rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed.
- In a separate pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and cook for 12-15 minutes until quinoa is fluffy and water is absorbed.
- Remove both grains from heat and let them cool for 5 minutes. Fluff with a fork to separate the grains.
- While grains are cooling, prepare the vegetables: halve the cherry tomatoes and dice the cucumber into small, uniform pieces.
- Chop fresh parsley finely to release its aromatic oils.
- In a large mixing bowl, combine the cooled brown rice and quinoa.
- Add halved cherry tomatoes, diced cucumber, and chopped parsley to the grains.
- In a small bowl, whisk together olive oil, fresh lemon juice, salt, and pepper to create the dressing.
- Pour the dressing over the salad and gently toss to ensure all ingredients are evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately at room temperature or chill for 30 minutes for a refreshing cold salad.
Tips
- Rinse your grains thoroughly to remove excess starch and prevent clumping
- Use a fork to fluff grains after cooking to create a light, airy texture
- Let grains cool slightly before mixing to prevent wilting of fresh vegetables
- For extra flavor, toast quinoa and rice briefly in a dry pan before cooking
- Make the salad ahead of time - it tastes even better after the flavors meld in the refrigerator
- Experiment with additional herbs like mint or basil for a flavor twist
- For a protein boost, add grilled chicken or chickpeas to make it a complete meal
Nutrition Facts
Calories: 290kcal
Carbohydrates: 45g
Protein: 9g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
