Mediterranean Inspired Brown Rice Salad

Mediterranean Inspired Brown Rice Salad

This bright and tangy Mediterranean-inspired brown rice salad was created by a happy accident last week since I have lots of fresh garden vegetables currently sitting in my kitchen just waiting to be eaten. While I was making a big batch of brown rice to add to my meals throughout the following days I decided that I’d better throw a few things into the rice while they were still fresh. Yep! It’s delicious and such a great way to mix up the monotony of my typical complex carbohydrates for meal prep.

I hope you make a big batch this week to serve with dinner or to have on hand for future lunches and meal prep like I did!

My batch stayed good in the fridge for a full 4 days before it was gone!

I purchase brown rice and quinoa in bulk (especially when they are on sale!) This makes for super affordable meals and can REALLY help to stretch the family budget.

Feta is Greece’s most famous cheese (and my favorite!) Many say it’s also the healthiest.

Usually made from sheep or goat milk (or a combo), Feta cheese is nutrient-rich. Feta is said to be easier to digest and less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a good option.

ALWAYS use freshly-squeezed lemon or lime juice from actual fresh citrus. Bottled lemon/lime juice from the store will give your salad a strange metallic or overly acidic taste.

Servings 4

Ingredients:

• 2 cups cooked brown rice or quinoa
• 3 cups fresh baby spinach
• 1 cup grape tomatoes, quartered
• 1 large cucumber, diced
• 1 red bell pepper, seeded and diced
• 1 small red onion, small diced
• ¼ cup kalamata olives, chopped
• ½ cup feta cheese, crumbled

Dressing:

• 3 Tbsps extra virgin olive oil
• 2 Tbsps freshly squeezed lemon or lime juice
• 1 tsp oregano, dried
• 1 clove of fresh garlic, minced
• ½ tsp sea salt
• ¼ tsp ground black pepper

Instructions:

Rinse and cook your brown rice or quinoa according to the package directions.

Allow your cooked rice to cool down to room temperature.

In a large bowl, combine your prepared spinach, cucumber, tomatoes, red bell peppers, red onions, feta cheese, kalamata olives, and rice.

Gently stir to combine well.

In a small bowl combine the olive oil, lemon juice, minced garlic, oregano, sea salt, and pepper. Whisk everything until emulsified.

Drizzle your dressing over the salad and toss to coat. Taste test and adjust as desired.

You can serve this chilled or enjoy it right away. Stays good in the fridge for 3-4 days.

Enjoy!

Rachel

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