Ingredients
150 g red rice
150 g white quinoa
100 g extra virgin olive oil, plus extra for drizzling
½ cup shelled pistachio nuts
½ cup dried Turkish apricots, diced
2 - 3 spring onions, sliced diagonally
½ loosely packed cup mint leaves only
juice and finely grated zest of 1 orange
juice and finely grated zest of 2 lemons
2 tsp pink sea salt flakes or 1 tsp sea salt flakes
1 tbsp whole black peppercorns
Method
- Place red rice and quinoa into steamer basket and insert into Thermomix bowl. Pour water over and steam 20 min/100ºC/speed 4. Remove from bowl and drain. Drizzle a little extra virgin olive oil over the top and fluff with a fork. Set aside. Drain Thermomix bowl.
- Meanwhile, place pistachios into cold oven set to 200ºC and cook for 8 minutes until fragrant. Add to red rice and quinoa mixture. Add apricots, spring onions and mint leaves.
-
Place remaining ingredients except the oil into Thermomix bowl and blend 10 sec/speed 10. Add 100g extra virgin olive oil and stir to combine 10 sec/speed 4.
- Pour over salad and serve immediately.
