Red Rice and Quinoa Salad with Pistachios and Mint


Tenina Holder

Posted March 10, 2021 (Last updated January 12, 2022)



Total Time




Deliciously light, but full of goodness; the perfect antidote salad to a heavy holiday season of eating.


  • Pistachios icon
    Pistachios1 handfulshelled
  • Dried apricots icon
    Dried apricots1 handfuldiced
  • Scallion icon
    Scallion2sliced on the angle
  • Orange icon
    Orange1zest of, juice of
  • Red rice icon
    Red rice150 g
  • Quinoa icon
    Quinoa150 g
  • Water icon
    Water600 g
  • Mint leaves icon
    Mint leaves1 handful
  • Lemon icon
    Lemon2zest of, juice of
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes2 tablespoons
  • Black peppercorns icon
    Black peppercorns1 tablespoon
  • Extra virgin olive oil icon
    Extra virgin olive oil100 g
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed

  • 1. Place red rice and quinoa into steamer basket and insert into Thermomix bowl
  • 2. Pour water over the rice
  • 3. Steam - 20 min, 100°C, speed 4
  • 4. In the meantime add pistachios to a clean baking dish
  • 5. Place pistachios into cold oven set to 200ºC and cook 8 minutes until fragrant
  • 6. Remove rice from bowl and drain
  • 7. Pour a little olive oil over the top and fluff with a fork. Set aside
  • 8. Drain Thermomix bowl
  • 9. Add pistachios to red rice, quinoa mixture
  • 10. Add dried apricots, scallion and mint leaves to a clean medium bowl
  • 11. Add orange, lemon, pink Himalayan salt flakes and black peppercorns to the TM5 bowl
  • 12. Blend with MC on - 10 sec, speed 10
  • 13. Add olive oil
  • 14. Stir to combine with MC on - 10 sec, speed 4
  • 15. Pour over salad and serve immediately!

Make this recipe in the Fresco Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
Black phone showing Top Rated recipes from the Fresco Recipes app.

© 2024 Fresco