Red Rice and Quinoa Salad with Pistachios and Mint

Serves 8-10
by Tenina Holder

As a recovering Christmas-foodaholic, I thought this salad ticked a few boxes. REALLY easy, and delicious and healthy enough for a guilt free side dish to most things..possibly even a lunch all by itself. I am working like a trojan on the new…I hope you have all signed up for the newsletter….the best, easiest way to keep up with all the new things we have in store for you throughout 2014. EXCITiNG stuff coming your way. Hopefully you are already the proud owner of Keeping it Simple, the newest book from me with gorgeous pics, easy simple recipes and lots of laughs…of course! It did sell out in the first 3 weeks, so we are now the only guaranteed place to purchase until late February when the new shipment arrives. There was also a glowing write up in the Fresh lift out in The West Australian newspaper this week. (I have posted a pic…someone has to keep the rest of the country in the loop!)

Anyway, enjoy this one. Easy…then come post pics to Facebook and tell me all about it!


  • 150 g red rice
  • 150 g quinoa
  • Handful pistachios, shelled
  • Handful Turkish dried apricots, diced
  • 2-3 spring onions, sliced on the angle
  • Handful mint leaves
  • 1 orange zest, finely grated
  • 2 lemons, zest finely grated
  • Juice of 1 orange, 2 lemons
  • 2 tsp Pink Salt Flakes pink salt flakes BUY
  • 1 tbsp peppercorns
  • 100 g Cobram Estate Extra Virgin Olive Oil EVOO (Extra Virgin Olive Oil) BUY



Place red rice and quinoa into steamer basket and insert into Thermo 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 Thermo bowl.


Place pistachios into cold oven set to 200ºC and cook 8 minutes until fragrant.


Add to red rice, quinoa mixture. Add apricots, spring onions and mint leaves.


Place remaining ingredients except EVOO into Thermo bowl and blend 10 sec/speed 10.


Add EVOO and stir to combine 10 sec/speed 4.


Pour over salad and serve immediately.


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!

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