This one takes a little longer to prepare but it’s worth the effort!  It’s also a great one to do towards the end of the week when you want to use up ingredients in the fridge – feel free to add, substitute and play!   The inclusion of rice and quinoa provides an abundance of phytonutrients, fibre and a complete source of protein so it can be served on its own or as an accompaniment.

Prep time: 30-35 mins
Serves: 4 (lunch) or 6 (dinner side salad)

Allergens: GF / DF / NFO

Ingredients (choose organic where possible)

• 2 tbl sp. olive oil
• 1 brown onion (diced)
• 60g pistachios (optional)
• 1 large carrot (grated)
• 4 spring onions (chopped)
• 4x fresh apricots (chopped roughly)
• 1 handful of mint
• 100g quinoa
• 100g red / brown / wild rice

Dressing

• 2 tsp lemon juice
• 1 garlic clove (minced)
• 90ml olive oil
• Juice and grated zest of 1 orange

Method

Preheat the over to 180c (160c fan forced). Cook the rice and quinoa according to the instructions on the packet then drain and allow to cool completely.

Meanwhile, place the pistachios on a baking tray and cook for 8 minutes or until lightly toasted (make sure you don’t forget about them, as I often do!) Roughly chop them and set them aside.  At the same time heat the oil in a frying pan over medium heat, add the onion and cook for approximately 15 minutes (until caramelised).  Mix all the ingredients together in a bowl.

To make the dressing simply mix all the ingredients together and mix into your super-food salad.   Enjoy!