This is a delicious & healthy rice/salad dish with organic wholegrain brown rice & quinoa (it has more protein than any other grain and the perfect set of amino acids) packed with organic almonds & apricots all brought together with citrus juice.
Serves 4
Ingredients:
1 cup white quinoa
1 cup brown rice
1 onion, peeled & sliced
½ cup olive oil
Juice & zest from 1 naval orange
Juice from 1 meyer
1 garlic clove, crushed
4 spring onions, thinly sliced
100g dried apricots, chopped
Salt & black pepper
Method:
1. Toast the almonds in the oven at 170C for 8 minutes or until lightly coloured. Remove from the oven, allow to cook slightly and then chop roughly. Set aside.
2. Cook the quinoa according to packet instructions (boil with water & simmer for about 15 minutes or until tender but firm. Cook the brown rice according to packet instructions. For quinoa: quinoa/water ratio = 1 to 2. For brown rice, rice/water ratio = 1 to 1.5).
3. Meanwhile, sauté the onion & garlic in 4T of the olive oil for 10 minutes, stirring occasionally, until golden brown. Leave to cool.
4. In a large mixing bowl combine the rice, quinoa, cooked onion and the remaining oil. Add all the rest of the ingredients, then taste and adjust with seasoning. Serve at room temperature.