Rice, Quinoa & Rocket Salad Bialik College Kitchen Garden Program
Ingredients:
Equipment:
1 cup quinoa 1 cup of red rice ¼ cup extra virgin olive oil 1 medium onion, thinly sliced salt/pepper 1/3 cup fresh orange juice 1 tablespoon fresh lemon juice 1 garlic clove, minced ½ cup dried apricots, diced ½ cup sunflower seeds, toasted 2 cups baby rocket
2 medium saucepans frying pan juicer zester chopping board knife salad spinner fine mesh strainer
Method: 1. Rinse quinoa under cold water in a fine mesh strainer and place in a saucepan. Place a tablespoon of olive oil & the quinoa in a saucepan over a medium heat, dry & toast the quinoa for a few minutes. 2. Add 2 cups of water & a teaspoon of salt and bring to the boil. 3. Lower heat to the lowest setting and cover and cook for 15 minutes. 4. Let stand covered for 5 minutes with heat turned off. 5. After 5 minutes, gently fluff with a fork. 6. Cook rice according to packet instructions. 7. Let rice & quinoa cool to room temperature. 8. Place 1 tablespoon of oil & sliced onions in a frying pan, season with salt & pepper and cook on low heat for 10 minutes or until caramelised. Let cool. 9. In a large bowl, combine the orange juice & zest, lemon juice, garlic, 3 tablespoons olive oil and sunflower seeds. Season with salt & pepper. 10. Add the quinoa, rice, onions, apricots & sunflower seeds & toss well. 11. Serve with rocket leaves placed on top of salad.
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