By Chris, January 7, 2020

I love salads that have multiple components, are easy to put together, and can double as a side and/or a main. The ease of this dish makes it perfect for those hectic days where you don’t have a lot of time to devote in the kitchen. It’s a perfect salad to prep ahead and have lunch for the week. It’s colorful, fresh, and light. Pair it with some grilled chicken and garlic bread for a complete meal like I did tonight.

Lets get started!!!!!

In a large bowl, place your already cooked and cooled to room temperature rice and quinoa blend. You can always use a shortcut by purchasing the already cooked rice and quinoa blend in the pouch. They microwave up in about 90 seconds . They are readily available in most grocery stores and are a perfect option if you are short on time and cant pre prep this step.
I added some corn kernels that I defrosted. You can go ahead and use fresh corn and cut the kernels off. This would be great in the summer when the corn is sweet and most abundant.
Next, Iadd some red onion that I diced rather small. I love the flecks of purple it adds to the salad, and the oniony bite when combined with the lime juice….I really like that!
In goes 1 stalk of scallion that I diced small. Feel free to add more. I love scallions, but my daughter isn’t the hugest fan of them (sorry scallions!) So I try to curb my impulse to overrload it..lol
A big ol’ bunch of kale that I chopped small goes in. I love how fiberous kale is. It really holds its own in this salad and wont quit and wilt on ya! Nobody likes wilty salad greens..
Roughly chopped fresh spinach goes in as well. I like having two different type of greens going into this salad. Arugala, swiss chard, or a handful of mixed salad greens are also great options.
I love avocados! The vibrant green color, the creamy texture..I use them in so many dishes. In this dish, it adds the right amount of richness that balances out the acidity of the lime juice.
Fresh chopped cilantro……ahhhh so fragrant.
The vinaigrette ladies and gentleman..super easy. In a mason jar or any glass jar, I combine the cilantro, lime juice, salt, pepper, sugar, and olive oil. Give it a good shake, and boom! Dressing. Done! (that was easy, wasnt it?)

Recipe

Ingredients:

  • 8 cups of cooled rice and quinoa blend, seasoned with salt, pepper, garlic powder, and dried parsley
  • 1 avocado, diced into small chunks
  • 2 cups of frozen corn kernels, thawed or fresh corn kernels cut off the cob
  • 4 cups of kale, chopped small
  • 2 cups of fresh spinach, roughly chopped
  • 1/2 red onion, peeled and diced
  • 1 scallion, green and white parts, diced small
  • 1/3 cup cilantro, chopped small
  • 1/3 cup plus two tablespoons of lime juice
  • 1/2 cup olive oil
  • 1 tablespoon of salt
  • 1/2 teaspoon of black pepper
  • 1 tablespoon of sugar

Directions:

For the salad:

Place the cooked, cooled rice and quinoa blend in a large bowl. Add the red onion, corn kernels, diced scallion, kale, spinach, and avocado. Stir to combine .

For the vinaigrette:

Place the cilantro, salt, black pepper, lime juice, olive oil, and sugar in a glass jar. Shake well. Pour over the salad and stir until well combined.

Enjoy!

Notes:

  • Brown rice can be substituted for white rice.
  • not a fan of quinoa? no problem! omit it and increase the amount of rice you use.
  • vary up the greens! mixed salad greens, arugula, and chard are all great options.
  • you can swap out parsley for the cilantro .
  • you can add grilled chicken or shrimp to this dish to make it a complete meal, or keep it vegetarian for folks like me and serve your protein on the side.
  • honey would be a great substitue for the sugar in this dressing.

I hope you all enjoy this fast, fresh, delicious, healthy salad as much as I do!

Please like my post and comment below!

Thanks,

Chris