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Quinoa & Rice Summer Salad

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Quinoa and Rice Summer Salad
2011-06-09 Side Dish
5 40

This hearty summer salad is packed with olives, fresh basil, crisp mint, almonds, cranberries, oranges, jalapenos, mango, and blue cheese.

  • Servings: 4-6


1 Tbsp Butter or Oil
1 cup Basmati Rice
1 cup Quinoa
3 cups Water or Vegetable Broth
¼-½ cup Olive Oil
½ cup Chopped Olives
½ cup Chopped Fresh Basil
½ cup Chopped Fresh Mint
¼ Slivered Almonds
½ cup Dried Cranberries or Raisins
1 Large Orange, peeled and chopped
Salt, to taste
¼ cup Chopped Jalapenos, optional
1 Mango, peeled and chopped, optional
¼ cup Crumbled Bleu Cheese


Heat butter or oil in large heavy saucepan. When warm, add rice and quinoa and toss to coat. Let toast in pan for a minute or two. Add broth and bring to a boil. Lower heat, cover, and cook for 18 minutes. If there is still liquid in the pan, continue to cook until the liquid has evaporated and the rice and quinoa are tender.

When the rice is cooked, add a little of the oil to pot and let cool to room temperature. Once the rice has cooled, add 1/4 cup olive oil and more if necessary. Rice should not be sticking together but not oily either. Add the remaining ingredients and refrigerate for several hours. Bring to room temperature before serving. Check seasoning and adjust, if necessary.