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A creamy black rice and quinoa salad with spring peas is served in a white bowl.
3.34 from 3 votes

Spring Quinoa Black Rice Salad

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yields: 4 servings


For the salad:

  • 1 cup dry black rice (180g)
  • 3/4 cup dry quinoa, rinsed through a sieve under cold, running water for one minute (135g)
  • 1 cup fresh or frozen and thawed green peas (135g)
  • 1 cup thinly sliced radish pieces
  • 1 cup thinly sliced carrots
  • 1/2 cup finely chopped parsley cilantro, or dill (optional)

For the dressing:

  • 1/4 cup raw cashews, soaked for at least 2 hours and drained (35g)
  • 1 tablespoon chopped shallot
  • 1/4 cup sherry vinegar
  • 1/3 cup water
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup or agave optional
  • 1/2 teaspoon salt
  • Pinch freshly ground black pepper


  • Cook the rice and quinoa (separately) according to package instructions. While the quinoa is in the last 3 minutes of cooking, add the peas to the pot and re-cover, so that they steam while the quinoa finishes cooking.
  • While the grains cook, blend all dressing ingredients together till smooth. The dressing should be creamy but pourable; if it's too thick, add an extra tablespoon or two of water to thin it out.
  • Fluff the grains and allow them to cool for 10 minutes. Transfer the grains and peas to a large mixing bowl and add the carrots and radish, along with fresh herbs if you like. Pour the dressing over and mix everything well. Taste and add salt and pepper as needed, along with an extra splash of vinegar if desired. Serve.