Black Quinoa and Rice Salad with Fruits & Nuts
User Reviews
5
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
30 mins
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Total Time
35 mins
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Servings
5 servings
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Cuisine
International
Black Quinoa and Rice Salad with Fruits & Nuts
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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
- 1 onion finely chopped, medium
- 175 g rice Or use white or wild rice - check cooking instructions if using a substitute, parboiled
- 75 g quinoa black
- 600 ml vegetable broth
- 1 tsp Turmeric
- 50 g dried plums sliced vertically
- 50 g dried apricot sliced vertically
- 50 g pomegranate seeds
- salt
- black pepper
- olive oil
For serving:
- pomegranate seeds
- pistachio crushed
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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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