Brown rice salad with quinoa, corn and fetta

This salad is packed with the goodness of grains and vegetables. Topped with fetta and pomegranate, it’s a flavourful side.

8

20m

Note: + Cooling time

15m

Ingredients

  • 2 x 240g pkts microwavable brown rice and quinoa mix
  • 4 corn cobs, husks and silk removed
  • 3 celery sticks, thinly sliced
  • 5 spring onions, thinly sliced
  • 1/3 cup (80ml) lime juice
  • 2 tbs olive oil
  • 1 bunch coriander, leaves chopped
  • 200g fetta, crumbled
  • 1/4 cup (75g) pomegranate seeds

Method

STEP 1

Heat rice mixture in microwave following packet directions or until heated through. Transfer to a bowl. Set aside, stirring occasionally, until cool.

STEP 2

Meanwhile, heat a barbecue grill or chargrill on medium. Cook the corn, turning occasionally, for 10-12 mins or until tender and slightly charred. Set aside to cool slightly. Use a serrated knife to cut down the side of the corn to release the kernels. Add to the rice mixture with the celery and spring onion.

STEP 3

Drizzle the rice mixture with the lime juice and oil. Season. Add the coriander. Toss to combine. Transfer to a large serving bowl. Sprinkle with the fetta and pomegranate seeds.

Pomegranate prep: to remove the seeds from pomegranate, cut in half. Then, gently tap the back of each half with a wooden spoon over a bowl to catch the seeds.

Dietary information

Vegetarian
Gluten-free
Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.