Red Rice and Quinoa Salad with Pistachios and Mint

Name: Thermomix recipe: Red Rice and Quinoa Salad with Pistachios and Mint
Prep time: 2 min
Cook time: 20 min
Ingredients: 150 Grams red rice; 150 Grams mixed quinoa; Handfuls shelled pistachios; Handful dried apricots diced; 2-3 spring onions, sliced on the angle; Handfuls fresh mint; 1 orange zest, finely grated; 2 lemons zest finely grated; Juice of 1 orange, 2 lemons; 2 Pinches pink salt flakes or to taste; 1 Tablespoon peppercorns; 100 Grams Extra Virgin Olive Oil (EVOO)

Make on Fresco

Serves 8-10 Prep Time 2 minutes Cook Time 20 minutes Rated: Print

Nutty, fresh and vibrant, with the perfect balance of chewy rice, crunchy pistachios and cool mint.

This is one of those salads that looks as good as it tastes. Nutty, chewy red rice and quinoa makes a wonderfully substantial base, with crunchy pistachios adding texture and fresh mint bringing a burst of cool, fragrant freshness to every mouthful. It’s vibrant, satisfying and packed with contrasting flavours without feeling heavy.

The beauty of this salad is its versatility. Serve it warm or at room temperature, make it ahead for entertaining, or pack it up for lunch and let the flavours develop as it sits. It makes a gorgeous side for grilled meats, fish or roasted vegetables, but is substantial enough to take centre stage on its own. Perfect for a long lunch, a picnic, a mezze-style spread or simply when you want something wholesome that doesn’t feel remotely boring.

Serving pairings

Grilled or roasted chicken, especially with lemon and herbs

Charred lamb cutlets or slow-roasted lamb

Grilled fish or prawns

Halloumi or grilled feta

Roasted vegetables and a dollop of Greek yoghurt

As part of a Middle Eastern-inspired mezze spread

Fantastic packed for a picnic or lunchbox

Need

150 Grams red rice
150 Grams mixed quinoa
Handfuls shelled pistachios
Handful dried apricots diced
2-3 spring onions, sliced on the angle
Handfuls fresh mint
1 orange zest, finely grated
2 lemons zest finely grated
Juice of 1 orange, 2 lemons
2 Pinches pink salt flakes or to taste BUY
1 Tablespoon peppercorns
100 Grams Extra Virgin Olive Oil (EVOO) BUY

Do

1: Place red rice and quinoa into simmering basket and insert into Thermomix bowl. Pour water over and steam 20 min/100ºC/speed 4. Remove from bowl and drain. Pour a little EVOO over the top and fluff with a fork. Set aside. Drain Thermomix bowl.
2: Place pistachios into cold oven set to 200ºC and cook 8 minutes until fragrant.
3: Add to red rice, quinoa mixture. Add apricots, spring onions and mint leaves.
4: Place remaining ingredients except EVOO into Thermomix bowl and blend 10 sec/speed 10.
5: Add EVOO and stir to combine 10 sec/speed 4.
6: Pour over salad and serve.

This must be dressed immediately prior to serving or the starchiness of the rice will absorb all the dressing (and therefore) all of the flavour!

Served with

Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!