Warm Brown Rice Salad with Kale, Pecans and ProactivChia

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 portions
Lacking inspiration for your office or school lunches? Here's a tip: keep some grains already cooked in your fridge (brown rice, quinoa, buckwheat, barley), some fresh and/or cooked veggies, some greens, nuts and fresh herbs. All you have to do is add some tofu or tempeh for a complete meal. This is by far the most practical way to make a quick and easy healthy lunch. Also, with the rotating elements in your fridge, every day you can have a new salad!

How It's Made


  • 1 cup of brown rice
  • 2 cups of chopped kale
  • 1/2 cup of pecans
  • 1/4 cup of sunflower seeds
  • 1/2 cup of dried cranberries
  • 4 green onions


  1. Cook the brown rice in 2 1/4 cups of water. Bring to a boil, cover, reduce and let simmer for 30 minutes. Let cool for 15 minutes.
  2. Chop the kale, nuts and cranberries. Mince the green onion.

How It's Made: Vinaigrette


  • 1/4 cup of olive oil
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of dijon mustard
  • 1 teaspoon of ProactivChia
  • 1 teaspoon of maple syrup
  • Sea salt and fresh ground pepper to taste


  1. In a small bowl, mix the vinaigrette ingredients together and set aside for 10 minutes.
  2. Mix all the salad ingredients together and drizzle with salad dressing.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.