Camargue red rice and quinoa salad with pistachios, orange and rocket


Preparation info

  • Difficulty


  • Serves


Appears in

Recipes For Life: Inspired Cooking Beyond Cancer

Recipes For Life

By Peter Marshall

Published 2013

  • About


  • 60 g shelled pistachios
  • 200 g quinoa
  • 200 g Camargue red rice
  • 1 medium onion, sliced
  • 150 ml olive oil
  • grated zest and juice of 1 orange
  • 2 tsp lemon juice
  • 1 garlic clove crushed
  • 4 spring onions sliced thinly
  • 100 g dried apricots roughly chopped
  • 100 g rocket
  • freshly ground black pepper, for seasoning
  • wholemeal pitta bread, to serve


  1. Place the pistachios onto a tray and place under a hot grill and lightly toast, cool and chop roughly.
  2. Fill 2 saucepans with lightly salted water and bring to a boil. Cook the quinoa in one for approximately 14 minutes until just cooked, but still have a bite to it. Cook the rice in the other pan for 20 minutes, again until just cooked.
  3. When both are cooked drain in a colander and spread out onto a tray to cool down.
  4. Whilst the grains are cooking, cook the sliced onion in 4 tablespoons of the olive oil until golden. Cool completely.
  5. In a large mixing bowl, combine the grains, onions and the remaining oil, mix gently. Add the rest of the ingredients and season.
  6. Serve with some warm wholemeal pitta bread.

This dish includes two gluten-free wholegrains, Quinoa and Red Rice. Both are rich in protein, iron and fibre. Camargue red rice, grown in Southern France, has a nutty taste and a chewy texture. It is much richer in fibre, B-vitamins and minerals than white rice and is much more filling, meaning you can have smaller portions.