Black Quinoa and Rice Salad with Fruits & Nuts

Name: Black Quinoa and Rice Salad with Fruits & Nuts
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 5 servings
Ingredients: 1 medium onion; 175 g parboiled rice; 75 g black quinoa; 600 ml vegetable broth; 1 tsp Turmeric; 50 g dried plums; 50 g dried apricots; 50 g pomegranate seeds; salt; pepper; olive oil; pomegranate seeds; crushed pistachios

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
5 servings
Course
Side Dish, Salad
Cuisine
International

Black Quinoa and Rice Salad with Fruits & Nuts

Iris Warren

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A delicious rice and black quinoa salad with Mediterranean and Middle Eastern influences, making it a fantastic option for lunch or a great holiday side dish.

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Ingredients

Servings

1 medium onion finely chopped
175 g parboiled rice (Or use white or wild rice — check cooking instructions if using a substitute)
75 g black quinoa
600 ml vegetable broth
1 tsp Turmeric
50 g dried plums sliced vertically
50 g dried apricots sliced vertically
50 g pomegranate seeds
salt
pepper
olive oil

For serving:

pomegranate seeds
crushed pistachios

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Instructions

Heat a saucepan over medium heat, add a little olive oil and the chopped onion, and sauté for 1-2 minutes.
Add the rice with black quinoa and sauté for 1 minute to seal it.
Pour in the vegetable broth, add the turmeric, stir, and bring to a boil for 15-20 minutes, until the rice absorbs the liquid.
Remove the saucepan from the heat, transfer the rice to a large bowl, and add the dried plums, dried apricots, pomegranate seeds, salt, and pepper. Mix well.
Serve the salad, garnished with pomegranate seeds and crushed Aegina pistachios.

Notes

Chef’s tip: Add the dried fruits at the end to prevent them from releasing their moisture and making the rice mushy.
Chef’s tip:
Add the dried fruits at the end to prevent them from releasing their moisture and making the rice mushy.