Arugula Quinoa Brown Rice Salad

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This Arugula Quinoa Brown Rice Salad makes a quick and refreshing stand-alone lunch or a delicious salad course with dinner. The homemade avocado dressing adds a creaminess and tartness to the salad that pairs so well with the arugula flavor. The radishes and carrots add a satisfying crunch, while the brown rice and quinoa mix adds a heartiness. Feel free to add a protein like roasted chicken or steak to make it a complete meal. Plus, this is a perfect salad to bring to a picnic or a potluck!

You can add protein, like roasted chicken or steak over the top. You can also add additional toppings like hard boiled eggs, feta or Parmesan cheese, beets, fruit like blueberries or cherries for a little sweetness.

A mis-en-place of the ingredients for Arugula Quinoa Brown Rice Salad.

Make the dressing by adding the avocados, olive oil, lime juice, salt, pepper and cilantro (if using) to a food processor until smooth. This dressing is on the thicker side, so if you like it thinner, add more lime juice and olive oil. Adjust the salt and pepper as necessary.

The dressing ingredients in a food processor before mixing

The dressing ingredients in a food processor after mixing

Using a mandolin slicer, cut the radishes and carrots very thinly. Use caution. You can also use a knife to thinly slice, if you prefer.

A wooden cutting board with a mandolin and some sliced carrots and radishes on it

Begin to build the salad by adding the arugula to a large plate or bowl. Add the brown rice quinoa over the top. Then add the radishes, carrots and green onions over the top.

A serving plate topped with arugula and brown rice

A serving plate topped with arugula and brown rice topped with the sliced radishes and carrots

Finally, spoon some avocado lime dressing, or you can mix it all together.

A close of up of a wooden spoon serving a portion of Arugula Quinoa Brown Rice Salad

Serve right away and enjoy!

A plate of Arugula Quinoa Brown Rice Salad next to the serving bowl of the salad and the dressing

Arugula Quinoa Brown Rice Salad FAQS:

What will I need to complete this recipe?

You will need the following ingredients:
arugula, brown rice quinoa blend, radishes, carrots, green onions, avocados, olive oil, limes, salt and pepper, cilantro (optional)
You will need the following supplies:
food processor, mandolin slicer, serving bowl

What are the storage instructions?

Place leftover salad into an airtight container and refrigerate for up to 2 days. Same with the salad dressing. If the salad is fully dressed, try to eat it within 1 day.

Should I eat these warm or cold?

This Arugula Quinoa Brown Rice Salad is best served fresh after preparation or straight out of the refrigerator as a leftover.

Notes:

Great salad as a side for spring and summer dinners.

You can add protein, like roasted chicken or steak over the top.

You can add additional toppings like hard boiled eggs, feta or Parmesan cheese, beets, fruit like blueberries or cherries for a little sweetness.

Place leftover salad into an airtight container and refrigerate for up to 2 days. Same with the salad dressing. If the salad is fully dressed, try to eat it within 1 day.

You can use just quinoa if you want and skip the brown rice.

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Arugula Quinoa Brown Rice Salad

Prep Time20

Total Time20

Course: Appetizer, Main Course, Salad, Side Dish

Cuisine: American

Servings: 4 servings

Ingredients

For the Salad:

4 cups arugula
2 cups brown rice quinoa blend cooked according to package instructions
5-6 radishes
2 medium carrots
2 tbsps green onions, chopped

For the Avocado Lime Dressing:

2 medium avocados
¼ cup olive oil
Juice of 3 limes
Salt and Pepper, to taste
2 tbsps cilantro, optional

Instructions

Make the dressing by adding the avocados, olive oil, lime juice, salt, pepper and cilantro (if using) to a food processor until smooth. This dressing is on the thicker side, so if you like it thinner, add more lime juice and olive oil. Adjust the salt and pepper as necessary.
Using a mandolin slicer, cut the radishes and carrots very thinly. Use caution. You can also use a knife to thinly slice, if you prefer.
Begin to build the salad by adding the arugula to a large plate or bowl. Add the brown rice quinoa blend over the top.
Add the radishes, carrots and green onions over the top of the brown rice quinoa blend. You can spoon some avocado lime dressing or mix it all together. Serve right away.

Notes

Great salad as a side for spring and summer dinners.
You can add protein, like roasted chicken or steak over the top.
You can add additional toppings like hard boiled eggs, feta or Parmesan cheese, beets, fruit like blueberries or cherries for a little sweetness.
Place leftover salad into an airtight container and refrigerate for up to 2 days. Same with the salad dressing. If the salad is fully dressed, try to eat it within 1 day.
You can use just quinoa if you want and skip the brown rice.