Quinoa & Brown Rice with Orange, Apricot and Almond (GF)

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


50g almonds

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


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.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.