You are here: Home » Recipes » Chia Rice Salad Chia Rice Salad Recipe by Our Cookbook Collection Yield servings Rice salads are a terrific picnic food. They tuck into lunch boxes easily and make the perfect side dish, too. This fun version features classic Mediterranean flavors. Feel free to play with different veggies and herbs if you’d like. PrintEmail Ingredients 1 cup cool water1 3/4 tablespoons chia seeds2 tablespoons extra-virgin olive oil2 tablespoons lemon juice1-2 -- cloves of garlic, minced1/2 teaspoon salt1 teaspoon fresh rosemary or oregano leaves, minced1/8 teaspoon cayenne pepper3 cups cooked brown rice (long grain, basmati, or short grain)1 small zucchini, julienned1 medium tomato, seeded and chopped2 tablespoons grated Parmesan cheese (optional) Instructions To make chia gel: Pour the water into a sealable plastic or glass container. Slowly pour chia seeds in to water while briskly mixing with wire whisk. Wait 3 or 4 minutes then whisk again. Let the mixture stand about 10 minutes before whisking again. In a small bowl, combine 1/2 cup chia gel, oil, lemon, garlic, salt, herbs, and cayenne. Whisk until well-blended. (You can also put ingredients into a tightly closed jar and shake vigorously to mix.) In a large bowl, combine the rice, vegetables, and Parmesan cheese, if using. Pour the dressing over the rice mixture, combining gently and thoroughly. (You can store the extra chia gel in a sealed container in the refrigerator for up to two weeks.) Reprinted with permission from Chia: The Complete Guide to the Ultimate Superfood © 2012 by Wayne Coates, PhD, Sterling Publishing Co. Photographs by Bill Milne.