Winter Brown Rice and Quinoa Salad with Lemon Maple Vinaigrette
Prep time
Cook time
Total time
Serves: 2 servings
  • 2 containers (1 pack) MinuteĀ® Ready to Serve Brown Rice & Quinoa
  • ½ cup cooked shredded chicken (I used rotisserie chicken)
  • 1 cup kale, shredded
  • ¼ cup crumbled feta cheese
  • ¼ cup pomegranate arils
  • ¼ cup chopped walnuts
  • 2 tbsp olive oil
  • 2 tsp maple syrup
  • 6 tbsp lemon juice
  • a pinch of salt
  • a dash of black pepper
  1. Remove film from Minute Ready to Serve Brown Rice & Quinoa
  2. container. Empty contents into a small skillet or saucepan and break up any clumps.
  3. Add 1 tablespoon of water and heat over medium-high heat for 1 minute, stirring
  4. occasionally.
  5. Remove from heat, cover and let stand 1 minute.
  6. Add shredded chicken, kale, feta, pomegranate, and walnuts. Toss to combine.
  7. To make the vinaigrette, whisk together the olive oil, maple syrup, lemon juice, and salt and
  8. pepper until well combined.
  9. Add the dressing to the rice mixture and toss until everything is coated. Serve chilled or at
  10. room temperature.
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