Quinoa, Red Rice & Pine Nut Picnic Salad

Quinoa, Red Rice & Pine Nut Picnic Salad

You don’t have to be on a picnic to have this, but it’s a really great one to pull out amidst the soggy sandwiches and packets of sausages. It tastes just as good warm, room temperature or cold, so it’s a low maintenance make ahead treat that’s full of goodness.

Really fresh and filling it’s a winner for lunchboxes as well.

Serve with roast chicken, salmon, tofu or halloumi for a great lunch.



  • 2 cups Red Camargue and Wild Rice
  • 1 cup Quinoa
  • ½ cup pine nuts, toasted
  • ½ cup cranberries, chopped
  • 1 cup tightly packed watercress or rocket
  • ½ pointed cabbage finely shredded/sliced
  • ¼ cup basil leaves, chopped roughly
  • ¼ cup parsley, chopped roughly
  • (Optional 1/2 cup cooked broad beans) 


  • 1 lemon juiced
  • ¼ cup olive oil
  • salt and pepper


Cook the rice and quinoa as the packet directs, all are slightly different, and when cooked drain and spread out in a large baking tray to cool, and let the steam evaporate without causing clumps.

Roast the pine nuts on a baking sheet for 6 minutes at 170 until just turning brown.

In a large bowl toss together all the ingredients, and pack into Tupperware without dressing.

Pour dressing contents into a jam jar and shake before using.

Drizzle dressing over to serve.

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