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Black Quinoa and Rice Salad with Fruits & Nuts

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Heat a saucepan over medium heat, add a little olive oil and the chopped onion, and sauté for 1-2 minutes.
  2. Add the rice with black quinoa and sauté for 1 minute to seal it.
  3. Pour in the vegetable broth, add the turmeric, stir, and bring to a boil for 15-20 minutes, until the rice absorbs the liquid.
  4. 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.
  5. 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.