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Brown Rice and Quinoa Salad

 
Yield:
1-1/2 gal. or 48 servings, 1/2 cup each

Ingredients

Ingredients Weights Measures
brown basmati rice, cooked, cooled 4 lb. 2 qt.
quinoa, cooked, cooled 2 lb. 1-1/2 qt.
canned mandarin oranges, drained 12 oz. 2 cups
mangos, peeled, small dice 11 oz. 2 cups
papayas, peeled, small dice 11 oz. 2 cups
red onions, diced 4 oz. 1 cup
red peppers, small dice 2 oz. 1/2 cup
peppers, small dice 2 oz. 1/2 cup
yellow peppers, small dice 2 oz. 1/2 cup
grape tomatoes, halved 11 oz. 2 cups
chopped pecans 10 oz. 2 cups
BACK TO NATURE Organic Raspberry Vinaigrette 6 oz. 3/4 cup
orange zest, grated - 2 Tbsp.
fresh orange juice 2 oz. 1/4 cup
fresh mint leaves, chopped 3/4 oz. 1/2 cup
fresh chives, chopped 3/4 oz. 1/2 cup

Directions

COMBINE rice, quinoa, fruit, vegetables, tomatoes and pecans in large bowl.

BEAT vinaigrette, orange zest, orange juice, mint and chives with wire whisk until well blended. Add to rice mixture; mix lightly. Cover.

REFRIGERATE several hours before serving.

Kraft Kitchens Tips

Make Ahead
Salad can be stored in refrigerator up to 2 days before serving. Moisten with additional dressing, if necessary.
K:54936v01:107572
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Nutritional Information

Nutrition Information

Calories
 120
Total fat
 5 g
Saturated fat
 0 g
Cholesterol
 0 mg
Sodium
 15 mg
Carbohydrate
 18 g
Dietary fiber
 2 g
Sugars
 3 g
Protein
 3 g
Vitamin A
 6 %DV
Vitamin C
 25 %DV
Calcium
 0 %DV
Iron
 6 %DV