Name: Red Rice and Quinoa Salad
Total time: 1 h 35 min
Ingredients: 3/4 cup red rice; Salt and pepper; 3/4 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; 1/4 teaspoon red pepper flakes; 1/4 cup extra-virgin olive oil; 6 ounces pitted dates , chopped (1 cup)

Why This Recipe Works

For a rice and grain salad that was colorful, hearty, and a little out of the ordinary, we turned to a mix of nutty quinoa and red rice. Red rice is a variety of rice with a red husk; it has a nutty flavor and is highly nutritious. To combine the two ingredients in a salad, we decided to cook both in the same pot using the pasta method. We gave the rice a 15-minute head start and then added in the quinoa to ensure the grains were both done at the same time. Then we drained them, drizzled them with lime juice to add bright flavor, and let them cool. Next, we looked for ingredients that would make this salad fresh and sweet. We added in orange segments (and used some of their juice in our dressing) and dates for sweetness. Cilantro and red pepper flakes added a fresh bite and a bit of spiciness to round it out.

Before You Begin

We like the convenience of prewashed quinoa; rinsing removes the quinoa's bitter protective coating (called saponin).

Instructions

Bring 4 quarts water to boil in large pot over high heat. Add rice and 1 tablespoon salt and cook, stirring occasionally, for 15 minutes. Add quinoa to pot and continue to cook until grains are tender, 12 to 14 minutes. Drain rice-quinoa mixture, spread onto rimmed baking sheet, and drizzle with 2 tablespoons lime juice. Let rice cool completely, about 20 minutes.

Meanwhile, cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Cut segments in half crosswise. If needed, squeeze orange membranes to equal 2 tablespoons juice in bowl.

Whisk 2 tablespoons orange juice, remaining 1 tablespoon lime juice, shallot, minced cilantro, and pepper flakes in large bowl. Whisking constantly, drizzle in oil. Season with salt and pepper to taste. Add rice-quinoa mixture, dates, orange segments, and remaining 1 cup cilantro leaves and toss to combine. Season with salt and pepper to taste. Serve.