Summer is winding down and most of us are looking forward to warming food, cosy fires, hot chocolate and fuzzy pyjamas. My life is a complete contradiction, because although I am longing for winter, well Spanish winter. I know that come mid January, I will be praying for the endless days of summer, barbecues, sun dresses and sangria. Like I said, a complete contradiction. But it's still 35 degrees outside my front door, so that is just going to have to wait for now. In the meantime, I have a delicious quinoa salad here.
Note: Recipe has been adapted from Ottolenghi Red Rice and Quinoa Salad with Orange and Pistachios
A few months back I was at a friend's place for a casual dinner. Casual she says. Growing up in our house, casual meant pick up what you can get in the kitchen and hope to find a place to sit. Things have moved on and changed somewhat from those days. At my dear friend Sheelagh's place it is always casual in style and the most delicious food ever. This particular evening was hot, surprise, and she has a selection of salads with barbecue chicken and finished off with a mouth watering home made ice cream dessert. Always a treat.
The salad that peaked my interest, was this very delicious quinoa salad. The addition of apricots, pistachios and orange juice brings it to a whole new level of delicious. I asked for the recipe right away, and finally got around to making it this week. It is now filed in favourites!
In my adapted recipe, I used basmati rice, because it's what I had in the cupboard and I didn't want to make a special trip in serach of Camargue Red Rice. Have you ever heard of it? Well, I hadn't until I had the salad at my friend's place. Since having it with the red rice and with the basmati rice, I can say that the original red rice version is just better. This one was also great, but after having both, the original was superior. Also, it was prettier! So, if you can find red rice or have it, use it. I think brown rice would also work well.
Quinoa Salad with Orange and Pistachios
Serves 8 / Prep time: 30 / Cook time: 20 minutes
1 Cup/170 grams quinoa
1 Cup/185 grams rice
1/4 Cup/60 ml olive oil
1 Medium onion, thinly sliced
Juice and zest of one orange
Juice of 1/2 lemon
1 Garlic clove, crushed
Fresh ground black pepper
1/2 Cup/95 grams dried apricots, roughly chopped
1/2 Cup/50 grams roasted pistachios, chopped
2 Cups/40 grams baby arugula leaves
Cook the quinoa and rice in two separate saucepans of boiling water. Cover each and reduce heat to low. Cook the quinoa for about 15 minutes and the rice for about 20. Note, if you are using the red rice it will take longer to cook. Once cooked, spread them out on baking trays to cool off.
Heat one tablespoon of the olive oil in a skillet set over medium heat. Add the onion, stir, cover and cook for about 10 minutes, stir occasionally. Leave to cool.
In a small bowl, combine the orange juice, orange zest, lemon juice, garlic and remaining olive oil. Season with salt and pepper and stir to combine. Set aside.
In a large bowl, add the quinoa, rice, apricots and pistachios and stir well. Pour over the dressing and stir well to combine. Stir in the arugula just before serving.
This salad is best served at room temperature. You can make it in advance, refrigerate and bring it to room temperature before serving.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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