With summer squash, fresh off the vine tomatoes, radishes and pine nuts this summer brown rice and quinoa salad is a winner. Serve it as a side dish or add grilled chicken or salmon and make it a meal.

I made this the easy-peasy way and used the Seeds of Change brown rice and quinoa bags from Costco. I livened it up with sauteed garlic and fresh ground pepper.

Vegan and gluten-free.  You can swap the brown rice/quinoa with all quinoa; basil for cilantro and add chopped avocado too if you desire.

Summer Brown Rice + Quinoa Salad Recipe

• 1 zuchinni – chopped
• 6 cherry tomatoes – cut in 1/2
• 2 tablespoons roasted pine nuts (leave out if you want to be nut-free)
• 1/2 Daikon radish sliced thin (optional- I love the mild flavor and anti-cancer properties)
• 2-3 red radishes – chopped
• 2-3 garlic gloves – minced
• 1/2 small white or purple onion – chopped
• fresh chopped basil (I used 4-5 very large basil leaves because I love fresh basil)
• handful baby spinach leaves (I removed stems)
• 2-3 tablespoons EVOO
• 1 small lime (optional)
• Salt and pepper

Directions

Sautee minced garlic in EVOO for a couple minutes. Add 1 package of Seeds of Change Brown Rice and Quinoa and warm it up. (Again, swap out all quinoa if you want – that’s tasty too.)

Add spinach and stir in. When spinach is slightly wilted, add the other ingredients. Squeeze lime and sprinkle with salt & pepper.

Serve warm or cold.

Enjoy leftovers on top of a baby spinach salad.

 

 

This is such a delicous recipe, you might want to share it with others. 🙂