Red Rice and Quinoa Salad

Indulge in a colorful and nutritious culinary journey with this Red Rice and Quinoa Salad. A delightful blend of nutty red rice and quinoa cooked together using the pasta method gives this salad a hearty base. Red rice, known for its red husk and nutty flavor, pairs perfectly with the protein-rich quinoa to create a satisfying and wholesome dish. Drizzled with zesty lime juice, the grains become infused with bright flavors. To add a touch of sweetness and freshness, this salad incorporates juicy orange segments and chopped dates. A dash of cilantro and red pepper flakes lend a fresh, flavorful bite, making this salad a delightful and unique treat for your taste buds. Whether served as a light lunch or a vibrant side dish, this Red Rice and Quinoa Salad is sure to impress and satisfy.

SERVES 4 TO 6

INGREDIENTS:

• ¾ cup red rice
• Salt and pepper
• ¾ cup prewashed white quinoa
• 3 tablespoons lime juice (2 limes)
• 2 oranges
• 1 small shallot, minced
• 1 tablespoon minced fresh cilantro plus 1 cup leaves
• ¼ teaspoon red pepper flakes
• ¼ cup extra-virgin olive oil
• 6 ounces pitted dates, chopped (1 cup)

INSTRUCTIONS:

1. Cook the Red Rice and Quinoa: In a large pot, bring 4 quarts of water to a boil over high heat. Add the red rice and 1 tablespoon of salt. Cook the rice, stirring occasionally, for 15 minutes. Add the white quinoa to the pot and continue to cook until both grains are tender, approximately 12 to 14 minutes. Drain the rice-quinoa mixture and spread it onto a rimmed baking sheet. Drizzle 2 tablespoons of lime juice over the grains and let them cool completely, approximately 20 minutes.
2. Prepare the Oranges: While the grains cool, cut away the peel and pith from the oranges. Hold the fruit over a bowl and use a paring knife to slice between the membranes, releasing the orange segments. Cut the segments in half crosswise. Squeeze the orange membranes, if needed, to obtain 2 tablespoons of juice in the bowl.
3. Make the Dressing: In a large bowl, whisk together 2 tablespoons of orange juice, the remaining 1 tablespoon of lime juice, minced shallot, minced cilantro, and red pepper flakes. While whisking constantly, drizzle in the extra-virgin olive oil. Season the dressing with salt and pepper to taste.
4. Combine the Ingredients: Add the cooled rice-quinoa mixture, chopped dates, orange segments, and remaining 1 cup of cilantro leaves to the dressing in the bowl. Toss all the ingredients together to combine. Season the salad with salt and pepper to taste.
5. Serve: Your Red Rice and Quinoa Salad is now ready to serve. Enjoy the delightful blend of flavors, textures, and colors in every refreshing bite.

TIPS:

• Perfectly Cooked Grains: Taste the grains as they approach the end of their cooking time. The rice and quinoa should be tender, but not mushy or crunchy. Avoid overcooking, as it may cause the grains to lose their distinct texture.
• Customize with Nuts: Enhance the salad’s texture by adding toasted nuts like almonds or pecans for an extra crunch.
• Adjusting Citrus Flavors: For a more citrusy punch, you can add more lime or orange juice to the dressing. Adjust the amount according to your preference.
• Make Ahead: You can prepare the grains and dressing in advance and store them separately. Combine all the ingredients just before serving to maintain the salad’s freshness.
• Enjoy the Leftovers: This salad can be refrigerated and enjoyed as a satisfying and flavorful lunch option the next day.