Brown Rice Quinoa Salad
This Brown Rice Quinoa Salad is colorful, fresh, super filling and is packed with protein and fiber. It's also vegan, gluten free and dairy free.
Ingredients
- 1 cup quinoa (cooked, cold)
- 1 cup brown rice (cooked, cold)
- 2 cups corn (frozen: thawed and drained: or from a can: drained and rinsed)
- 1 15 oz. can black beans (drained and rinsed)
- 1 cup grape tomatoes (halved or quartered)
- ⅓ cup red onion (diced)
- ¼ cup cilantro (chopped)
- 1 jalapeño (without seeds, diced)
Honey-Lime Vinaigrette
- 2 limes (juiced)
- ¼ cup olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon ground cumin
Instructions
- Prepare the vinaigrette: in a small bowl, whisk together the lime juice, olive oil, honey, Dijon mustard, garlic powder, salt, pepper and cumin. Set aside.
- In a large bowl, add in the quinoa and brown rice, corn, black beans, tomatoes, red onion, cilantro and jalapeño. Drizzle on the vinaigrette and toss.