Quinoa & Rice Salad

Preparation Time: 1 hr
Cooking Time: 30 mins
Category: Rice & Grains


This dish can be a vegetarian meal on its own or a side dish to accompany a roast or bbq meats. As a twist, you can modify this recipe by adding left-over slices of chopped cooked meat (or tinned smoked salmon) to transform this dish into a deliciously hearty main-course salad.


  • 1/2 cup brown rice
  • 1/2 cup red quinoa
  • 1 small tin chick peas
  • 2 cups (500mls) liquid stock (chicken or vegetable)
  • 1 small carrot (finely grated)
  • 1 cup raw green vegies such as broccoli, or snow peas
  • 1 tablespoon good quality extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 1/4 block feta cheese


  • Step 1Combine dry rice and quinoa together in a billy with 2 cups liquid stock. Bring to the boil, cover and reduce heat. Simmer gently for approximately 20 minutes (periodically stir & check it isn't sticking).
  • Step 2Don't worry if some liquid still remains. Remove from heat and keep covered. Let sit at room temperature for another 20 minutes. Liquid should now be absorbed. Remove lid, fluff with fork and let cool completely.
  • Step 3Meanwhile, heat a small amount of water to boiling temp (approx 1 cup)
  • Step 4Finely chop green vegies and set aside in a bowl. Pour boiling water over green vegies and let sit for 1 minute to blanch. Drain and set aside.
  • Step 5Drain water off tinned chick peas and add to green vegies, and grated carrot. Add vegie mixture to cooled rice mixture and stir lightly to combine.
  • Step 6Combine vinegar, sugar and oil together then drizzle over rice and stir through to combine flavours.
  • Step 7Serve topped with chunks of feta cheese
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