Red Rice and Quinoa Salad
A hearty grain salad with citrus and sweet dates
Why This Recipe Works
Using the pasta method to cook red rice and quinoa in the same pot ensures both grains reach perfect tenderness simultaneously. Orange segments and chopped dates provide a bright, sweet contrast to the deep nuttiness of the red rice.
Instructions
Bring 4 quarts of water to a boil in a large pot. Add the red rice and salt, then reduce the heat to medium-low and simmer for 15 minutes.
Stir in the quinoa and continue to simmer until both the rice and quinoa are tender, about 15 to 20 minutes longer.
Drain the grains through a fine-mesh strainer and spread them onto a large rimmed baking sheet. Drizzle with a small portion of the lime juice and toss gently to coat, then let the grains cool completely for about 20 minutes.
Cut the segments from the oranges over a small bowl to catch the juice. Measure out 2 tablespoons of the orange juice for the dressing.
Whisk the reserved orange juice, the remaining lime juice, minced shallot, minced cilantro, and red pepper flakes together in a large bowl. Slowly whisk in the olive oil until the dressing is smooth and emulsified.
Add the cooled grains, orange segments, chopped dates, and cilantro leaves to the dressing. Toss gently to combine and season with salt and pepper to taste before serving.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 3 days; add fresh cilantro leaves just before serving.
