Red Rice and Quinoa Salad with Pistachios and Mint

by

Tenina Holder

POSTED Thu, November 1, 2018

Serves

8

Total Time

22 MINS

Calories

265

Deliciously light, but full of goodness; the perfect antidote salad to a heavy holiday season of eating.

recipe-image

    INGREDIENTS


  • Dried apricots icon
    Dried apricots

    ¼ cup (about 32.4 g)diced

  • Scallion icon
    Scallion

    2 (about 30 g)sliced

  • Orange icon
    Orange

    1 (about 200 g)zest of, juice of

  • Red rice icon
    Red rice

    150 g (about ¾ cup)

  • Quinoa icon
    Quinoa

    150 g (about ¾ cup)

  • Water icon
    Water

    600 g (about 2 ½ cups)

  • Pistachios icon
    Pistachios

    ¼ cup (about 31.2 g)shelled

  • Extra virgin olive oil icon
    Extra virgin olive oil

    25 g (about 1 ⅞ tablespoons)

  • Mint icon
    Mint

    ¼ cup (about 6.6 g)

  • Lemon icon
    Lemon

    2 (about 116 g)zest of, juice of

  • Sea salt icon
    Sea salt

    2 tablespoons (about 39 g)

  • Black peppercorns icon
    Black peppercorns

    1 tablespoon (about 6.45 g)

    METHOD


  • 1. Add red rice and quinoa to the simmering basket
  • 2. Pour water into the rice
  • 3. Steam and continue - approx 20 min, 100°C, speed 4
  • 4. Add pistachios to a clean baking dish
  • 5. Cook until fragrant - 8 min, 200°C
  • 6. Retrieve rice
  • 7. Drain
  • 8. Transfer rice to medium bowl
  • 9. Stir until fluffy
  • 10. Add extra virgin olive oil to the rice
  • 11. Transfer content of baking dish to rice
  • 12. Add dried apricots, scallion and mint to the rice
  • 13. Add orange, lemon, sea salt and black peppercorns to the TM5 bowl
  • 14. Fit TM5 bowl to TM5
  • 15. Blend - approx 10 sec, speed 10
  • 16. Then add extra virgin olive oil to the dressing
  • 17. Stir - approx 10 sec, speed 4
  • 18. Pour dressing into rice
  • 19. Serve immediately

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