Brown Rice & Quinoa Salad
Prep time: 
Cook time: 
Total time: 
yield: 1
  • ½ cup cooked brown rice
  • ¾ cup cooked tri-colour quinoa
  • 2 teaspoons lemon juice
  • 1 tablespoon coriander pesto (below)
  • 1 teaspoon extra virgin olive oil (EVOO)
  • Pinch of rock salt
  • ½ avocado, sliced lengthways
  • ½ cup cherry or grapes tomatoes, washed and quartered
  • 2 teaspoons toasted almonds
  • ¼ cup snow pea sprouts, washed
  • 2 teaspoons fresh coriander, washed and finely chopped
  1. Lightly toast the almonds for a few minutes in a dry frypan on medium-high heat
  2. Combine the base ingredients in a mixing bowl, adequately coating the brown rice and quinoa with the flavours and moisture
  3. Add all topping ingredients and toss through to mix before serving
Recipe by Nadia Felsch at