Quinoa, brown rice and peach salad is a delicious whole grain salad with sweet peaches and crunchy pecans. This salad is a perfect side dish or a main dish for lunch. It packs perfectly into your lunch box and travels well for picnics.
This salad is a perfect way to use up leftover quinoa and rice. However, I’ve also cooked up quinoa and rice just for the purpose of making this salad. Either way it’s a delicious salad.
I am really into salads right now and especially salads with whole grains. This salad is delicious and it travels really well. I love packing it in my lunch box or taking it on a picnic.
It’s also a perfect potluck salad because it covers so many basis – it’s gluten free and vegetarian and it doesn’t have to be kept cold. It’s okay if this salad sits out on a buffet table even during the middle of summer.
How long will this salad last?
This salad will last for up to 3 days if covered and refrigerated. If making ahead of time, add the pecans just before serving. This helps keep the pecans crunchy.
I like to have a batch in my fridge and my kids will often eat it for lunch or even a snack. I love when they reach for a healthy dish and they usually will, especially when it’s already made.
Fresh or frozen peaches?
When peaches are in season, use fresh peaches. You don’t need to peel them, just chop them up into a fine dice and add to the salad.
Frozen peaches also work in this recipe. Make certain your peaches are not sweetened. Allow peaches to thaw, then chop and add to salad.
I used white quinoa and brown rice and pecans in this salad, but there are a lot of variations you could make too. Try using –
- Red quinoa
- Wild rice
- White rice
- Orzo pasta
- Nectarines instead of peaches
- Walnuts or almonds
- Red onions or shallots instead of green onions
Looking to add some additional ingredients to this salad? Try some of these:
- Black beans
- Frozen peas, thawed
- Chopped, cooked chicken
- Leftover grilled salmon
The peaches add a bit of sweetness and the pecans add extra crunch. The dressing is simple – just a squeeze of fresh orange juice, white wine vinegar, a touch of honey and a few seasonings. That’s it! If you felt you wanted some extra protein, you could also chop up cooked chicken and add it to the mix.
More delicious salads to try
- Quinoa Farro Salad
- Oriental Chicken Salad
- Quinoa Salad
- Greek Salad
- Asparagus Pasta Salad
- Asian Cucumber Salad
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If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Are you loving this salad? Then you’ll want to check out all my recipes in this category – Salad Recipes
Quinoa, Brown Rice and Peach Salad
- 2 cups Cooked quinoa
- 2 cups Cooked brown rice
- 1 cup Fresh peach (chopped)
- 1/2 cup Chopped pecans
- 6 Green onions (chopped)
- 1/3 cup Orange juice (fresh squeezed, if possible)
- 2 Tablespoons White wine vinegar
- 2 teaspoons Honey
- 1/4 teaspoon Red pepper flakes
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- Place quinoa, rice, chopped peaches, pecans and green onions in a bowl.
- Stir lightly to mix ingredients.
- In a separate bowl, combine orange juice, vinegar, honey, red pepper flakes and salt and pepper.
- Pour dressing over rice mixture. Stir
- Top with additional sliced green onions for garnish
This post was originally published in July of 2017. The photos, recipe and post have all been updated.