- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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.
Ingredient:
- 1 1/2 teaspoons finely grated orange zest
- 1 cup quinoa
- 1 cup Camargue red rice (see Note)
- 1/4 cup extra-virgin olive oil
- 1 medium onion, thinly sliced
- Salt and freshly ground pepper
- 1/3 cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1/2 cup dried apricots, cut into 1/3-inch dice
- 1/2 cup roasted pistachios, chopped
- 4 scallions, thinly sliced
- 2 cups baby arugula leaves
