Black Rice Salad
Prep time
Cook time
Total time
Healthy black rice salad with quinoa, baked apple, beetroot and fresh herbs. Sweetness bursts through the nutty rice flavor to deliver a satisfying salad. Make it for your next BBQ, work or school lunch boxes.
Recipe type: Salad
Serves: 6-8
  • 2 cups black rice
  • ¼ cup quinoa
  • 1 small beetroot - peeled and cubed into small pieces
  • 3 granny smith apples peeled and cubed
  • ½ cup of walnuts
  • handful of baby spinach leaves
  • handful fresh sage leaves
  • handful fresh parsley leaves
  • 1 tablespoon Orange Blossom Water
  • 1 tablespoon Chardonnay Vinegar
  • ½ tablespoon olive oil
  1. Set the oven to heat to 170 degrees
  2. Add the sliced apples and beets to the oven to cook for 25 minutes
  3. Cook the black rice and quinoa according to instructions (not together as the black rice will take longer to cook)
  4. Drain the rice and quinoa and set aside
  5. Once the rice has cooled, add it to a serving bowl
  6. Add in the baked beets and apple pieces, walnuts, spinach leaves, and herbs
  7. Combine the Orange Blossom Water, Chardonnay Vinegar and olive oil in a bowl and agitate with a fork to combine
  8. Drizzle over the rice and serve
You can find Orange Blossom Water and Chardonnay Vinegar in good delis/gourmet food stores.
Recipe by A Fresh Legacy at