Last updated on 6.6.2018
Following recipe is a variation (simplification) of a recipe I found on the web and I fell in love with it instantly. Its sweet orange flavor with the bitterness of rocket and black rice is hard to match. You can eat it as a light summery salad on its own or as a side dish with grilled chicken or even salmon.
1 cup (200 g) thai black rice
3+1 tbsp (45 mL + 15 mL) olive oil
1 medium onion (125 g), roughly chopped
2 spring onions, thinly sliced
1 garlic clove, minced
1/3 cup (34 g) roasted pistachios (ca. 68 g unshelled), chopped
1/2 cup (86 g) dried apricots, cut into 1/3-inch dice
1/3 cup (36 g) dried cranberries
1 tsp finely grated orange zest
1/3 cup fresh orange juice (ca. 1/2-3/4 of an orange)
3 generous handfuls (100 g) baby rocket (arugula) leaves (or mixed baby leaves – rocket, spinach, watercress)
Salt and freshly ground pepper
In two separate pots with plenty of water and some salt bring to boil 1 cup well washed quinoa and 1 cup rice. Simmer quinoa for 12 minutes and rice for 25-30 minutes or until al-dente.
In a pan with 1 tbsp oil sautee the chopped onion on medium heat until golden brown (not burned), about 5 minutes. Set aside to cool.
When the rice and quinoa are done, spread them on a baking tray to cool down quicker.
In a large bowl mix together all the remaining ingredients – orange zest, 3 tbsp olive oil, minced garlic chopped pistachios, apricots, cranberries, orange juice spring onions and rocket.
When cooled down, add the onions, rice and quinoa. Mix well and season to taste with salt and pepper. Serve cold or store in the fridge for up to 3 days.