Red Rice and Quinoa Salad with Pistachios and Mint

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    22mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    264

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

recipe updated Oct 31, 2018

Ingredients

  • Red rice icon
    Red rice
    150g
  • Quinoa icon
    Quinoa
    150g
  • Water icon
    Water
    600ml
  • Pistachios icon
    Pistachios
    4 tbsp
  • Extra virgin olive oil icon
    Extra virgin olive oil
    27ml
  • Dried apricots icon
    Dried apricots
    42g
  • Scallion icon
    Scallion
    30g
  • Mint icon
    Mint
    7g
  • Orange icon
    Orange
    200g
  • Lemon icon
    Lemon
    116g
  • Sea salt icon
    Sea salt
    38g
  • Black peppercorns icon
    Black peppercorns
    6g

Tools

  • kCook icon TM5
  • kCook icon Medium bowl
  • kCook icon TM5 bowl
  • kCook icon Baking dish - 2 quart
  • kCook icon Simmering basket

Step preview

  1. Prep and set aside dried apricots: diced
  2. Prep and set aside scallion: sliced
  3. Prep and set aside orange: zest of & juice of
  4. Get the simmering basket
  5. Add red rice
  6. Add quinoa
  7. Pour water
  8. Steam for approx 20min and continue
  9. Get a clean baking dish
  10. Add shelled pistachios
  11. Cook for 8min until fragrant
  12. Retrieve rice
  13. Drain
  14. Transfer rice to medium bowl
  15. Stir until fluffy
  16. Add extra virgin olive oil
  17. Transfer content of baking dish to rice
  18. Add prepared dried apricots
  19. Add prepared scallion
  20. Add mint
  21. Fit the TM5 bowl to TM5
  22. Add prepared orange
  23. Add zest of, juice of lemon
  24. Add sea salt
  25. Add black peppercorns
  26. Blend for approx 10s
  27. Add extra virgin olive oil
  28. Stir for approx 10s
  29. Pour dressing into rice
  30. Serve immediately
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