Jewelled quinoa and rice salad

Recipe from: 02 September 2015

Ingredients 10
Servings 6
Time 00:30


  • 200
  • 200
    brown rice (or mixed brown and wild rice)
  • 125
    olive oil
  • 1
    large onion, chopped
  • 2
    cloves garlic, crushed
  • grated zest and juice of two oranges
  • 20
    lemon juice
  • 60
    each dried cranberries and sultanas or raisins
  • 50
    rocket, plus extra to garnish
  • 1
    yellow pepper, seeded and diced


Rinse the quinoa very well in cold water. Transfer to a saucepan and add a little salt. Bring to the boil, then simmer for 12 to 14 minutes or until tender. Remove from the heat and rinse with cold water. Drain well and then set aside.

Boil the rice according to the pack instructions, until tender, then mix together with the quinoa.
Heat 30ml of olive oil in a frying pan and sauté the onion until golden brown. Remove from the heat and add the garlic, orange juice and zest, and lemon juice.

Chop up the dried fruit roughly. Cut the rocket into smaller pieces. Add to the quinoa and rice mixture along with the yellow pepper. Stir gently. Chill until ready to pack or serve. Serve or sell garnished with rocket.

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Read more on: vegetarian  |  salad  |  recipes

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