Ingredients Jump to Instructions ↓

  1. 1 cup(s) quinoa

  2. 1 cup(s) Camargue red rice (see Note)

  3. 1/4 cup(s) extra-virgin olive oil

  4. 1 medium onion , thinly sliced

  5. Salt

  6. Freshly ground pepper

  7. 1/3 cup(s) fresh orange juice

  8. 1 1/2 teaspoon(s) finely grated orange zest

  9. 1 tablespoon(s) fresh lemon juice

  10. 1 clove(s) garlic , minced

  11. 1/2 cup(s) dried apricots , cut into 1/3-inch dice

  12. 1/2 cup(s) roasted pistachios , chopped

  13. 4 scallions , thinly sliced

  14. 2 cup(s) baby arugula leaves

Instructions Jump to Ingredients ↑

  1. Bring 2 medium saucepans of salted water to a boil. Add the quinoa to 1 saucepan and the red rice to the other. Cover and simmer over moderate heat until tender, about 12 minutes for the quinoa and 35 minutes for the rice. Drain the grains and spread them out on baking sheets to cool.

  2. In a medium skillet, heat 1 tablespoon of the olive oil. Add the onion, season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Let cool.

  3. In a large bowl, combine the orange juice, orange zest, lemon juice, garlic, and the remaining 3 tablespoons of olive oil; season with salt and pepper. Add the quinoa, rice, onion, apricots, pistachios, and scallions and toss well. Serve with the arugula.

  4. Looking for more healthy recipes? Check out our collections of low-fat recipes , healthy recipes for the whole day , and vegan recipes .


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