Red Rice and Quinoa Salad with Pistachios and Mint
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 30mins
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- Serves
- 8
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- Calories
- 239
Deliciously light, but full of goodness; the perfect antidote salad to a heavy holiday season of eating.
Inspired by: https://tenina.com/recipes/red-rice-and-quinoa-salad-with-pistachios-and-mintrecipe updated Jan 12, 2022
Ingredients
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- Pistachios
- 1 handful
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- Dried apricots
- 1 handful
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- Scallion
- 2
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- Orange
- 1
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- Red rice
- 150 g
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- Quinoa
- 150 g
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- Water
- 600 g
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- Mint leaves
- 1 handful
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- Lemon
- 2
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- Pink himalayan salt flakes
- 2 tablespoons
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- Black peppercorns
- 1 tablespoon
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- Extra virgin olive oil
- 100 g
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- Extra virgin olive oil
- as needed
Tools
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Oven
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TM5
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Medium bowl
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Tm5 bowl
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Baking dish - 2 quart
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Simmering basket
Step preview
- Place red rice and quinoa into steamer basket and insert into Thermomix bowl
- Pour water over the rice
- Steam - 20 min, 100°C, speed 4
- In the meantime add pistachios to a clean baking dish
- Place pistachios into cold oven set to 200ºC and cook 8 minutes until fragrant
- Remove rice from bowl and drain
- Pour a little olive oil over the top and fluff with a fork. Set aside
- Drain Thermomix bowl
- Add pistachios to red rice, quinoa mixture
- Add dried apricots, scallion and mint leaves to a clean medium bowl
- Add orange, lemon, pink Himalayan salt flakes and black peppercorns to the TM5 bowl
- Blend with MC on - 10 sec, speed 10
- Add olive oil
- Stir to combine with MC on - 10 sec, speed 4
- Pour over salad and serve immediately!