Rice & Quinoa Salad with Parmesan Vinaigrette

by Jonathan Cheung

A ‘make ahead’ healthy lunch idea : make the rice & quinoa mix. prep the veggies, prep the dressing – at the last minute put the ingredients together! Recipe will make several lunches for 1 week.

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  • 3/4 cup / 180mL Dainty TimeWise Brown Rice
  • 3/4 cup / 180mL Quinoa, mixed red & white if available, rinsed & drained
  • 1 can Chickpeas, drained & rinsed
  • 2 Lebanese Cucumbers (or 1/2 English Cucumber), diced
  • 1 large Red Bell Pepper, seeded & diced
  • 1/2 small Red Onion, peeled & diced
  • 1 large handful Flat Leaf Parsley, chopped
  • 1 handful fresh Mint, chopped
  • Salt & Pepper
  • Optional: Crumbled Feta Cheese or Parmesan for garnish

Parmesan Vinaigrette

  • Juice of 1 Lemon
  • 3 tbsp Red Wine Vinegar
  • 1/2 cup / 125mL Extra Virgin Olive Oil
  • 1 tbsp Honey or Maple Syrup
  • 1 clove Garlic, minced fine
  • 1/4 cup Parmesan, grated



Place the Dainty TimeWise Brown rice and the quinoa into the bowl of your rice cooker. Pour over 3 cups/750mL cold water. Close the lid and cook.


After cooking is done allow to sit on warm for 5 minutes. After resting, spoon the rice and quinoa mixture onto a large baking sheet and spread out to steam dry and cool off for 10 minutes. At this point the mixture can be packaged and placed in the fridge for up to 3 days.


In a large mixing bowl, combine the cucumber, bell pepper, red onion, parsley and mint. Mix in the cooled rice and quinoa mixture.


In a mason jar, add all the vinaigrette ingredients and shake well to combine. Pour enough to gently coat the salad along with a generous amount of salt & pepper. Toss to combine. Taste and adjust with more dressing and salt & pepper if needed. Top with the feta or parmesan garnish if using.

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