Half-Rice Half-Quinoa Mediterranean Salad
A refreshing and wholesome salad combining half cooked rice and half quinoa with vibrant Mediterranean flavors and a lemon-olive oil dressing. This mediterranean-inspired salads (vegetarian) ready in about 25 minutes pairs uncooked long grain white rice, uncooked quinoa, cucumber, diced into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup uncooked long grain white rice
- 1/2 cup uncooked quinoa
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tbsp lemon juice
- 1/4 cup extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1/2 cup white rice and 1/2 cup quinoa under cold water. In a medium saucepan, combine both grains with 2 1/4 cups water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until water is absorbed and grains are tender. Fluff with a fork and let cool.
- Step 2: In a large mixing bowl, combine cooled rice and quinoa with 1 cup diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/2 cup crumbled feta cheese, and 1/4 cup chopped fresh parsley.
- Step 3: Whisk together 3 tbsp lemon juice, 1/4 cup extra virgin olive oil, 1 tsp salt, and 1/2 tsp black pepper until emulsified. Pour the dressing over the salad and toss gently to combine. Chill for 15 minutes before serving to let flavors meld.
Frequently asked questions
How long does Half-Rice Half-Quinoa Mediterranean Salad take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Rice Half-Quinoa Mediterranean Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked quinoa from drying out.
Can I substitute ingredients in Half-Rice Half-Quinoa Mediterranean Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Rice Half-Quinoa Mediterranean Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Rice Half-Quinoa Mediterranean Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
