2 cups cooked brown rice, 1 cup cherry tomatoes (halved), 1 cucumber (diced), 1/2 red onion (finely chopped), 1/2 cup chopped parsley, 1/4 cup chopped almonds, 2 tbsp olive oil, 2 tbsp lemon juice, salt, pepper.
Dice cucumber, halve cherry tomatoes, and finely chop the red onion and parsley.
In a dry skillet, lightly toast chopped almonds over medium heat until golden and fragrant.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a simple dressing.
In a large bowl, mix the cooked brown rice with the prepared vegetables and parsley.
Pour the dressing over the rice and vegetable mixture. Toss until everything is well coated.
Sprinkle toasted almonds over the salad for added crunch.
Gently toss the salad again and adjust seasoning if needed.
Serve the brown rice salad chilled or at room temperature. Enjoy as a side dish or a light main course.