Enough for 4 or 8, depending on how many other salads you are serving
200 g Quinoa
200g wild rice or Carmargue red rice
1-2 bunch spring onions, finely sliced
2 large red onions, finely sliced
1 tablespoon sunflower oil
1 orange, juiced and zested
1 tablespoon currants
1 heaped tablespoon chopped parsley
2 tablespoons olive oil
2 teaspoons lemon juice
Salt and pepper to taste
- Cook the Quinoa and Rice separately. They take around 10 and 20 minutes to cook respectively. Drain as soon as they are cooked and run gently under cold water to cool slightly.
- Caramelise the red onions in the sunflower oil.
- Add all the ingredients together, whilst the quinoa, rice and onions are still warm. Taste and adjust seasoning as necessary.
This is delicious served at room temperature. You can substitute the currants with chopped apricots (dried or fresh). It keeps in the fridge for up to 4 days.