Red Rice and Quinoa Salad with Pistachios and Mint
Serves
8
Total Time
30mins
Calories
245
Deliciously light, but full of goodness; the perfect antidote salad to a heavy holiday season of eating.
- Pistachios1 handfulshelled
- Dried apricots1 handfuldiced
- Scallion2sliced on the angle
- Orange1zest of, juice of
- Red rice150 g
- Quinoa150 g
- Water600 g
- Mint leaves1 handful
- Lemon2zest of, juice of
- Pink himalayan salt flakes2 tablespoons
- Black peppercorns1 tablespoon
- Extra virgin olive oil100 g
- Extra virgin olive oilas needed
Ingredients
- 1. Place red rice and quinoa into steamer basket and insert into Thermomix bowl
- 2. Pour water over the rice
- 3. Steam - 20 min, 100°C, speed 4
- 4. In the meantime add pistachios to a clean baking dish
- 5. Place pistachios into cold oven set to 200ºC and cook 8 minutes until fragrant
- 6. Remove rice from bowl and drain
- 7. Pour a little olive oil over the top and fluff with a fork. Set aside
- 8. Drain Thermomix bowl
- 9. Add pistachios to red rice, quinoa mixture
- 10. Add dried apricots, scallion and mint leaves to a clean medium bowl
- 11. Add orange, lemon, pink Himalayan salt flakes and black peppercorns to the TM5 bowl
- 12. Blend with MC on - 10 sec, speed 10
- 13. Add olive oil
- 14. Stir to combine with MC on - 10 sec, speed 4
- 15. Pour over salad and serve immediately!
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
