Minty green quinoa & brown rice salad

Prep Time: 15
No of Serves: 4

Recipe courtesy of Chloe O'Sullivan, APD

Minty Green Quinoa and Brown Rice Salad


250g cooked Quinoa & Brown Rice*

1 cup green peas (+/- snowpeas, green beans, any greens!)

1 medium zucchini halved lengthwise and sliced

1 avocado, diced

100g reduced fat Danish feta crumbled

¼ cup chopped fresh mint leaves

¼ cup shaved almonds

Spray olive oil

For Dressing

50 mL extra virgin olive oil

1 tsp Dijon mustard**

Juice and rind of 1 lemon

Sea salt & cracked black pepper to taste

Nutrition Information (per serve)

Energy 1732 kJ (414 calories)
Protein 10g
Total Fat 29g
Carbohydrates 24g
Saturated Fat 6g
Sugars 4g
Dietary Fibre 9g
Sodium 374mg


  1. Heat a dry, small pan on med heat and lightly toast almonds. Remove from pan & set aside.
  2. In same pan lightly fry zucchini in spray olive oil. Set aside.
  3. Cook the quinoa and rice in the microwave, as per the portion instructions. Alternatively, this can be cooked from scratch.
  4. When all components cool, combine quinoa/rice, all green vege, feta and mint leaves (reserving a small amount of feta and mint).
  5. Combine dressing ingredients in a small jug with a fork then mix into salad.
  6. Serve with the toasted almonds and an extra sprinkle of mint and feta.

You can mix and match any of the vegetables in this dish, which ever you have in the fridge!

* Although not as cost effective as cooking from scratch, the 90 second microwaveable rice & quinoa packs available at most supermarkets are useful for busy people.

** For those with coeliac disease: be sure to check the label to choose a gluten free mustard.