Red Rice and Quinoa Salad with Orange and Pistachios
In this fluffy salad, Yotam Ottolenghi blends South American quinoa with nutty Camargue red rice from southern France. The salad gets a fruity sweetness from orange juice and zest and is delicious alongside roast chicken.
May 2011
Gallery
Credit:
© David Malosh
Recipe Summary
Ingredients
Directions
Make Ahead
The cooked quinoa and rice and the dressing can be refrigerated separately overnight. Bring to room temperature before proceeding with the recipe.
Notes
Camargue red rice is available at specialty food and health food stores. Brown rice makes an excellent substitute.
One Serving 402 cal, 17 gm fat, 2.1 gm sat fat, 56 gm carb, 6 gm fiber, 10 gm protein.