Forbidden rice and quinoa salad with almonds and ricotta salata

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Forbidden rice and quinoa salad with almonds and ricotta salata

Forbidden rice and quinoa salad with almonds and ricotta salata

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 730 Calories/Serving

30 Minutes

Quinoa is often touted for its incredible nutritional benefits, but we like it because it’s also delicious, especially when paired with the stunning black rice we get from Lotus Foods. Here, Chef Justine combines them both with fresh radishes and cucumbers to make a hearty, satisfying grain salad that’s perfect for dinner or lunch.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup Lotus Foods Forbidden black rice
  • 6 ounces Persian cucumber
  • 2 to 3 red radishes
  • ¼ cup roasted almonds
  • Fresh flat-leaf parsley
  • Fresh dill
  • 2 tablespoons sherry vinegar
  • 2 ounces ricotta salata
  • ½ cup quinoa

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the quinoa and rice

Rinse the quinoa and the black rice. In a sauce pot over medium heat, combine the quinoa and black rice with 2 cups water. Season with salt. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the water has been absorbed, about 25 minutes.
Meanwhile, prepare the vegetables and the dressing.


Prep the vegetables, almonds, and herbs

  • Cut the cucumbers into ¼-inch-thick half-moon slices.
  • Chop the parsley and dill.
  • Cut the radishes into thin rounds. Soak in a small bowl of cold water to help them stay crisp.
  • Chop the almonds.
In a mixing bowl, combine the cucumbers, parsley, and dill, and crumble in the ricotta salata.


Make the dressing

In a small bowl, whisk together the vinegar and 2 tablespoons oil. Season generously with salt and pepper.

Assemble and serve

When the quinoa and rice are tender and the liquid has been absorbed, spread the mixture on a sheet pan in an even layer and let cool to room temperature. Transfer to a bowl and fold in the cucumber mixture. Drain the radishes and add to the bowl. Gently fold in the dressing and the almonds. Transfer to serving plates.


Chef’s tip

For a richer dressing, whisk in an additional 1 tablespoon oil. Also check out our blog post on the ratios for the perfect vinaigrette.