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Brown rice salad with quinoa, corn and fetta

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

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

  • Serves8
  • Cook time15 minutes
  • Prep time20 minutes, + Cooling time
Brown rice salad with quinoa, corn and fetta mixture


  • 500g leftover cooked rice or 2 x 240g pkts Microwavable Brown Rice and Quinoa mix
  • 4 corn cobs, husks and silk removed or 420g can corn kernels, drained
  • 3 celery sticks or 1 green apple or cucumber, thinly sliced
  • 5 spring onions, 1 red onion or 1/2 cup chives, thinly sliced
  • 1/3 cup (80ml) lime or lemon juice
  • 2 tbs olive oil or oil of choice
  • 1 bunch coriander, mint or parsley, leaves chopped
  • 200g fetta or soft cheese, such as goat or ricotta, crumbled
  • 1/4 cup (75g) pomegranate seeds or torn raspberries

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat brown rice and quinoa mix in microwave, following packet directions, or until heated through. You can also use cooked leftover rice.

  2. 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. You could also just use tinned and drained corn kernels instead. Add to the rice mixture with the celery, sliced apple or cucumber. Next, add spring onions, chives or red onion. 

  3. Step 3

    Drizzle the rice mixture with the lime juice or lemon juice and oil. Season. Add the chopped herbs. Toss to combine. Transfer to a large serving bowl. Sprinkle with the cheese and pomegranate seeds or torn raspberries.

    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.

Nutrition Information


Energy: 1846kJ/442 Cals (21%)

Protein: 13g (26%)

Fat: 14g (20%)

Sat fat: 5g (21%)

Carb: 61g (20%)

Sugar: 6g (7%)

Fibre: 9g (30%)

Sodium: 318mg (16%)

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