Brown Rice & Quinoa Salad

Brown Rice & Quinoa Salad

rice and quinoa salad

This is the first year I have been able to grow carrots in my garden, so I’m rather pleased with myself.  Just don’t look at the tomatoes in my garden because we are well into autumn and they are still green.

No tomato salads here! 

So I am making the most of the fresh carrots and they just go perfectly with the high protein superfoods in this brown rice and quinoa salad.  It has become a bit of a staple in our house!

It gives us slow release energy and tops up our magnesium and amino acids. 

Did you know quinoa contains all 9 essential amino acids?

That’s worth popping into the salad, especially for those who don’t like to eat it by itself.


I love how versatile this said recipe is, just swap what you don’t have for what you do have.  You don’t have cranberries, don’t worry, just use the raisins, or swap the pumpkin seeds for sunflower seeds.  Make it yours! 


Rice & Quinoa Salad Recipe:


1 cup grated carrot (peel first)

3 cups of cooked, cold rice & quinoa (I used Sunrice Rice & Quinoa mix) 

1/4 grated or finally chopped red onion

1/2 cup pumpkin seeds (you can toast them before hand for extra flavour or leave then raw)

1 clove of garlic (minced)

1/2 the juice of a lemon

gluten free salad1/4 cup of balsamic vinegar

chopped parsley to garnish

pinch of salt

Optional: 1/4 cup of dried cranberries



Simply pop the cooked rice, quinoa, red onion, pumpkin seeds and carrot together in a bowl.

In a jar mix the dressing: Mix the lemon juice, and balsamic with the garlic.

Pour over the salad ingredients, and stir through the cranberries irice and quinoa saladf you are using them.

Lastly top with your fresh chopped parsley and pop in the fridge to chill until needed.  


Note: This works really well the next day with left over cold meat or smoked salmon.

Enjoy x


The Spicy Chickpea Recipe

You got to try these peas! We ate them right out of the pan, and then the rest just made it into this salad. Recipe below, enjoy the healthy yumminess!!!  Can you tell I love easy meals yet?

spicy chick peas

The Spicy Chickpeas


1x tin organic chick peas
1 tsp curry powder
½ tsp paprika
tbsp olive oil
sea salt to taste
a big squeeze of lemon
Optional: Chilli powder…do it!! (I add a couple of pinches of chilli powder when I make these for me, but leave it out when I’m sharing with my children…because otherwise I hear ‘Mum it’s burning my mouth!’ and I know it’s not!


Heat olive oil in a medium sized pan, and add the well drained and rinsed chick peas.

Heat them on a medium, adding in the lemon juice, salt and spices until lightly browned.

This should only take around 4-5 minutes.

Remove from the pan and serve with a salad, or just by themselves as a high protein snack.

Easy Peasy!