Red Rice and Quinoa Salad with Orange and Pistachios

Name: Red Rice and Quinoa Salad with Orange and Pistachios
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 30
Cuisine: Global
Ingredients: 473 milliliters baby arugula leaves; 118 milliliters dried apricots, cut into 1/3-inch dice; 1 garlic clove, minced; 1 Tbsp fresh lemon juice; 59 milliliters extra-virgin olive oil; 1 medium onion, thinly sliced; 79 milliliters fresh orange juice; 2 teaspoons finely grated orange zest; 118 milliliters roasted pistachios, chopped; 237 milliliters quinoa; 237 milliliters Camargue red rice, see Note; 30 servings Salt and freshly ground pepper; 4 scallions, thinly sliced

You can never have too many side dish recipes, so give Red Rice and Quinoa Salad with Orange and Pistachios a try. This recipe makes 30 servings with 80 calories, 2g of protein, and 3g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of baby arugula leaves, quinoa, garlic clove, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Bring 2 medium saucepans of salted water to a boil.

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Water

Add the quinoa to 1 saucepan and the red rice to the other. Cover and simmer over moderate heat until tender, about 12 minutes for the quinoa and 35 minutes for the rice.

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Quinoa

Rice

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Sauce Pan

Drain the grains and spread them out on baking sheets to cool.

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Spread

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Baking Sheet

In a medium skillet, heat 1 tablespoon of the olive oil.

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Olive Oil

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Frying Pan

Add the onion, season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes.

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Salt And Pepper

Onion

Let cool.

In a large bowl, combine the orange juice, orange zest, lemon juice, garlic and the remaining 3 tablespoons of olive oil; season with salt and pepper.

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Salt And Pepper

Orange Juice