Red Rice and Quinoa Salad with Pistachios and Mint

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

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

Inspired by:

recipe updated Mar 19, 2020


  • Dried apricots icon
    Dried apricots
    about ¼ cup (32g)
  • Scallion icon
    2 (30g)
  • Orange icon
    1 (200g)
  • Red rice icon
    Red rice
    150g (about ¾ cup)
  • Quinoa icon
    150g (about ¾ cup)
  • Water icon
    600ml (2½ cups)
  • Pistachios icon
    4 tbsp (about 31g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    110ml (½ cup)
  • Mint icon
    about ¼ cup (7g)
  • Lemon icon
    2 (116g)
  • Sea salt icon
    Sea salt
    2 tbsp (38g)
  • Black peppercorns icon
    Black peppercorns
    1 tbsp (6g)


  • kCook icon TM5
  • kCook icon Medium bowl
  • kCook icon Tm5 bowl
  • kCook icon Baking dish - 2 quart
  • kCook icon Simmering basket

Step preview

  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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