Dish

I got called out by a BOY tonight on the way I chop garlic. How embarrassing. But the salad ended up being awesome so he was properly apologetic.

I'm posting this recipe because it's not always easy to find delicious ways to prepare quinoa. Don't let the fact that you have to boil two kinds of rice at once scare you, it was actually really easy.

Ottolenghi Red Rice and Quinoa Recipe

Ottolenghi uses (and recommends) Camargue red rice. I used wheat berries as a substitute because I couldn't find red rice. I think it worked just as well.

1/4 cup shelled pistachios
1 cup quinoa
1 cup red rice (see headnotes)
1 medium white onion, sliced
2/3 cup olive oil
grated zest and juice of one orange
2 teaspoons lemon juice
1 garlic clove, crushed
4 spring onions, thinly sliced
1/2 cup dried apricots, roughly chopped
2 handfuls of rocket (arugula)
salt and black pepper

Preheat the oven to 350F degrees. Spread the pistachios out on a baking tray and toast for 8 minutes, until lightly colored. Remove from the oven, allow to cool slightly and then chop roughly. Set aside.

Fill two saucepans with salted water and bring to a boil. Simmer the quinoa in one for 12 - 14 minutes and the rice in the other for 20 minutes. Both should be tender but still have a bite. Drain in a sieve and spread out the two grains separately on flat trays to hasten the cooling down.

While the grains are cooking, saute the white onion in 4 tablespoons of the olive oil until golden brown. Leave to cool completely.

In a large mixing bowl combine the rice, quinoa, cookied onion and the remaining oil. Add all the rest of the ingredients, the taste and adjust the seasoning. Serve at room temperature.

Makes a large platter.