Quinoa, brown rice and peach salad combines whole grains with juicy peaches and crunchy pecans for a fresh, flavorful dish. It works equally well as a side or a light main for lunch.
Packable and travel-friendly, it’s ideal for lunches, picnics or potlucks.
Why make this salad
This salad is a great way to use leftover cooked quinoa and brown rice, though you can cook them specifically for the recipe. The peaches bring natural sweetness while chopped pecans add texture. A simple dressing of fresh orange juice, white wine vinegar, and a touch of honey ties everything together with a bright, slightly sweet finish.
Salads with whole grains are especially satisfying — they hold up well, travel easily and stay tasty even if not kept ice-cold. That makes this salad a smart choice for lunch boxes and summer buffets. It’s naturally vegetarian and gluten-free, and the flavors remain balanced if it sits out for a short period.
Key ingredients
- Cooked brown rice — cooled
- Cooked quinoa — cooled
- Fresh peaches — diced (or thawed, unsweetened frozen peaches)
- Chopped pecans for crunch
- Green onions (scallions) for brightness
Variations
Swap and adapt based on what you have on hand:
- Red or tri-color quinoa
- Wild rice or white rice
- Orzo or small pasta instead of grains
- Nectarines to replace peaches
- Walnuts or almonds instead of pecans
- Red onion or shallot instead of green onion
Additional Add-ins
To make the salad heartier or add protein, try:
- Black beans for plant-based protein
- Frozen peas (thawed) for a pop of color
- Chopped, cooked chicken
- Leftover grilled salmon
Recipe Faqs
Stored in an airtight container in the refrigerator, the salad keeps well for up to 3 days. If preparing ahead, add the pecans just before serving to preserve their crunch.
Fresh peaches are best when in season and don’t need peeling — just dice them. Unsweetened frozen peaches also work; thaw and drain excess liquid before chopping and adding to the salad.
More delicious salads to try
- Quinoa Farro Salad
- Oriental Chicken Salad
- Quinoa Salad
- Greek Salad
- Asparagus Pasta Salad
- Asian Cucumber Salad
If you make this recipe, I’d love to hear about it! Leave a comment and share a photo on Instagram @beyondthechickencoop
Explore more recipes in the Salad Recipes category for additional inspiration.
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Summer Salads
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Lentil Salad
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Dill Pickle Pasta Salad
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Farro Salad
Quinoa, Brown Rice and Peach Salad
Kathy Berget
Video
Ingredients
Salad
- 2 cups Cooked quinoa
- 2 cups Cooked brown rice
- 1 cup Fresh peach, chopped
- ½ cup Chopped pecans
- 6 Green onions, chopped
Dressing
- ⅓ cup Orange juice (fresh squeezed, if possible)
- 2 Tablespoons White wine vinegar
- 2 teaspoons Honey
- ¼ teaspoon Red pepper flakes
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
Salad
- Place quinoa, rice, chopped peaches, pecans and green onions in a bowl.
- Stir lightly to combine.
Dressing
- In a small bowl, whisk together orange juice, white wine vinegar, honey, red pepper flakes, salt and pepper.
- Pour dressing over the grain and peach mixture and stir to coat.
- Garnish with additional sliced green onions if desired.
Notes
Nutritional Disclaimer:
Nutritional information is an estimate and should be used as a guideline only. For precise values, calculate nutrition using the exact ingredients and quantities you use.
Nutrition
Carbohydrates: 32g
Protein: 5g
Fat: 5g
Tried this recipe? Tag me!
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This post was originally published in July of 2017. The photos, recipe and text have been updated.