Rice, Squash and Quinoa salad

by Anna on April 22, 2011

in Salads,Vegetarian,World Food

OMG guys!!! I thought I was going to be stuck forever with my neck turning only to the left…sooooo painful. I have no idea how that happened but one day I woke up with my neck completely stuck, it was 2 weeks popping painkillers like candy. But FINALLY it’s over. I missed you guys a lot, my hubby is also glad I’m better because now I can stop blabbing about food only with him…. I mean…more than I already blab usually. The best of my entire ordeal was that I could watch all my favorite cooking programs, Oh boy!!! It was a marathon…but here I am now, let’s talk about salad…I was totally craving fresh and aromatic. My herbs are getting beautiful and I wanted to use them already…so…for this salad I roasted some squash and reserved. And did you guys know that quinoa and rice is a totally wonderful combination? I just found out…and I’m in love, it gives the salad a little crunch and nutty flavor…. just delicious and by all means go crazy with the herbs, you won’t regret it. Enjoy!


Rice, Squash and Quinoa Salad

For the rice:

  • 2 cup of Basmati rice
  • ½ onion chopped
  • 2 garlic cloves minced
  • 1 tsp of coriander seeds
  • 2 cups chicken broth
  • Salt to taste


Add the olive oil and sauté the onions, garlic and coriander seeds until the onions are translucent. Add the rice and sauté it for a minute then add the water, season it and cook with the lid on in low simmer. No picking. After the rice is done let it cool down to room temperature. You can use left over rice too if you have handy.

For the quinoa:

  • 1 cup of quinoa
  • 2 cups of water

Wash the quinoa thoroughly before you start, bring the 2 cups of water to a boil and add the quinoa. Reduce the fire to a simmer and cook it for 15 to 20 minutes. When it’s done becomes transparent, drain it and reserve.

For the roasted squash:

  • ½ Kabocha squash cut into small cubes
  • 2 tbs olive oil
  • Salt and pepper
  • Red chili flakes


In a small bowl toss and combine all the ingredients then roast the squash in a baking sheet at 350F for 25 to 30 minutes or until soft and golden. Then let it cool down and reserve.

Now for the herbs:

here you can use your favorite herbs combination. I used:

  • 1 small bunch of mint thinly sliced
  • ½ cup of green onions cut on the diagonal for prettiness
  • 1 small bunch of dill chopped
  • 1 tsp of thyme chopped
  • 1 tsp of sumac
  • 2-garlic clove minced
  • ½ cup of olive oil
  • 3 tbsp lemon juice
  • ½ cup of crumbled Feta cheese
  • 1 cup of cherry tomatoes
  • Salt and pepper

Toss the rice, quinoa, squash, the herbs well to combine make a vinaigrette with the olive oil, lemon juice, garlic, salt and pepper and sumac and mix with the salad. To finish add the Feta cheese and tomatoes.

{ 16 comments… read them below or add one }

Kim Bee July 22, 2011 at 7:51 PM

This is so beautiful. I would just want to stare at it and not eat it. Lovely job!

Lori May 10, 2011 at 5:38 PM

I love that this has all kinds of spring flavors with just a touch of autumn with that squash. I, for one, could eat squash in every season. Those tomatoes are beautiful!

Apron Appeal May 10, 2011 at 5:45 AM

Rice and squash = I can eat this (I’m on a restricted diet) but when I have dishes like this to prepare, it doesn’t feel so restricted.

Juliana May 5, 2011 at 10:31 AM

Anna, what a lovely salad with quinoa and rice, love the idea of kabocha…perfect for this time of the year. So tasty and colorful Hope you have a great weekend 🙂

Myfrenchkitchen May 4, 2011 at 8:03 AM

What a beautiful salad!!
glad the neck is better too..

A Little Yumminess May 3, 2011 at 11:47 AM

we dont cook with enough squash or quinoa but you have inspired me.

poor you with the neck pain..it sucks to be immobilized like that

sheila @ Elements April 30, 2011 at 11:00 AM

It looks really beautiful!! Seeing your pictures makes me want to try squash again. I like squash when it’s battered and fried, but that’s about the only way I eat it. Zucchini I love though.

Maybe I should try roasting some squash though and see if maybe it appeals to me now. I want to like it especially when your salad looks so good! 🙂

Monique April 27, 2011 at 6:47 PM

mmm looks delicious! i just made quinoa for the first time this week. i will have to try this recipe soon!

5 Star Foodie April 27, 2011 at 6:26 AM

A lovely salad, I like the combination of the rice and quinoa and the herbs you use here are wonderful.

sensiblecooking April 26, 2011 at 2:00 PM

That salad looks deliciously gorgeous. I will never get enough of this salad and I am glad your neck is ok.

Tamy April 26, 2011 at 7:27 AM

Essa foto dos tomatinhos ficou linda demais!!! Pode confessar que você lustrou um a um… hahahha!!! Beijos

Julia @ DimpleArts April 25, 2011 at 9:27 PM

Beautiful salad! I haven’t worked with quinoa, but I might after this:)

Mika April 25, 2011 at 12:46 AM

I’m not a big fan of quinoa but this salad looks simply amazing and delicious…
Welcome back! I missed your recipes…

Erica April 23, 2011 at 9:16 AM

This salad looks so fresh, healthy and delicious,Anna!!!I have to try quinoa in salads……sounds wonderful!

Baking Serendipity April 23, 2011 at 9:04 AM

I’ve never paired rice with quinoa before, but it looks amazing in this salad! Glad you are feeling better 🙂

Najwa Kronfel April 23, 2011 at 4:50 AM

It looks yummy I love quinoa!

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