Mexican Brown Rice and Quinoa Salad

contributed by Amy Aubertin, MS,RD,LDN

Here’s a side dish recipe to try using a combination of whole grain rice and quinoa. If you find you have rice or quinoa leftovers, it’s a nice way to incorporate them.

See notes below the recipe for a link on how to select and cut an avocado and how to apply the recipe if you are using an exchange based meal plan.


2 cups cooked brown rice, cooled
1 cup cup cooked quinoa, cooled
1/2 of a 15-ounce can black beans, rinsed and drained
1/2 green pepper, diced
1 cup grape tomatoes, quartered
1/3 cup diced red onion
1/3 cup chopped fresh cilantro
2 medium garlic cloves, minced
1 tablespoon olive oil
Salt and ground black pepper to taste
¼ cup fresh lemon juice
1 ripe medium avocado, peeled, seeded and chopped


Combine all ingredients, except lemon juice and avocado, in a large bowl. Stir until well blended. Gently stir the lemon juice and avocado together and let sit for about 1 minute. Gently stir into the salad.

Adapted recipe courtesy of USA Rice Federation.


For how to select and cut an avocado, check out:

Meal plan connection

We recommend portioning on your own as you work on/towards normalized eating. If you are on an exchange based meal plan, check here for the exchanges: Meal Plan Exchanges.