Quinoa and wild rice salad by Matt Preston

Quinoa and wild rice salad by Matt Preston

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Quinoa and wild rice salad by Matt Preston

Enjoy Matt Preston’s flavour-packed quinoa and wild rice salad.

Matt Preston


Allergens: Recipe may contain sesame, tree nut, milk and lactose.

18 Ingredients

  • 100g wild rice

  • 2 red onions, sliced

  • 1 cup quinoa

  • 1 bunch of radishes

  • 1 tbsp marmalade

  • 200g pistachios

  • 1 lime

  • Flake salt

  • 20 mint leaves (small bunch)

  • 30 coriander leaves (small bunch)

  • 2 cups of puffed quinoa (optional, it adds more crunch to the salad)

  • 60g butter

  • Dressing

  • 1 Persian dried lime or dried lemon

  • 1/2 cup of hummus

  • Olive oil

  • 1/2 cup of yoghurt

  • 1 lemon

  • Select all ingredients

5 Method Steps

  • Pre-heat the oven to 180C. About 90 minutes before you want to eat the salad, place the sweet potato cubes on an oiled baking tray in the oven. Cook the wild rice as per packet instructions.

  • Slice the red onion and fry in a little oil for about 25 minutes so they caramelise. While the rice, sweet potato and onions are cooking, cook the quinoa. Place the quinoa and two cups of water into a saucepan, cover and bring to the boil. Then cook very gently for 12 minutes with the lid on. Remove the pan from the heat and leave covered for a further 10 minutes to help the quinoa fluff up. Then turn gently with a fork and spread on a large chopping board to cool.

  • To make the dressing: Take the dried lime, cut into quarters and remove the seeds. Grind the lime in a spice mill or decent blitzer. Add the hummus and process. Add a drizzle of olive oil to smooth out the dressing and yoghurt to moderate the intensity of the dried lime to your liking. If not using the dried lime just mix the juice and zest of one lime with the hummus instead.

  • While the quinoa is cooking check the onions to make sure they aren’t burning and check the sweet potatoes to see if they are softening. Top, tail and wash the radishes. Then cut into chunks about the same size as the sweet potato.

  • In a small pot, warm the marmalade so it becomes liquid. Add a little water if it needs help. Toast the pistachios in a dry frying pan over a high flame for about five minutes. Keep them moving regularly so they don’t burn. Remove from the pan and reserve. Drain the wild rice well and leave to cool.

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