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.
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
- 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.
Tried this recipe?Let us know how it was!