Quinoa Salad with Orange & Pistachios

Cook the quinoa and rice in two separate saucepans of boiling water. Cover each and reduce heat to low. Cook the quinoa for about 15 minutes and the rice for about 20. Note, if you are using the red rice it will take longer to cook. Once cooked, spread them out on baking trays to cool off.

Heat one tablespoon of the olive oil in a skillet set over medium heat. Add the onion, stir, cover and cook for about 10 minutes, stir occasionally. Leave to cool.

In a small bowl, combine the orange juice, orange zest, lemon juice, garlic and remaining olive oil. Season with salt and pepper and stir to combine. Set aside.

In a large bowl, add the quinoa, rice, apricots and pistachios and stir well. Pour over the dressing and stir well to combine. Stir in the arugula just before serving.

This salad is best served at room temperature. You can make it in advance, refrigerate and bring it to room temperature before serving.