FEEDS 10 OR MORE
I love to combine grains in salads. I like both qunioa and red rice on their own, but together they are even more interesting because of their contrasting textures.
1/4 cup plus 1 teaspoon OLIVE OIL
1/2 large YELLOW ONION, diced small
1 cup RED RICE, rinsed and drained
2 fresh THYME SPRIGS
11/2 teaspoons KOSHER SALT, plus more to taste
1 cup QUINOA, rinsed and drained
4 fresh CILANTRO SPRIGS
1/4 cup fresh LEMON JUICE
Grated zest of 1 LEMON
1 GARLIC CLOVE, finely chopped
1 RED ONION, halved and thinly sliced
1 large seedless CUCUMBER, peeled, cored, and cut into 1/4-inch dice
1 SERRANO CHILE, halved, seeded, and finely chopped
1/2 teaspoon freshly ground BLACK PEPPER, plus more to taste
1 AVOCADO, halved, pitted, and cut into 1/4-inch dice
4 SCALLIONS (white and light green parts only), thinly sliced on the bias
1/2 cup PECANS, lightly toasted and chopped (see Toasting Nuts)
2 tablespoons chopped fresh BASIL LEAVES
1 tablespoon chopped fresh MINT LEAVES
Heat 1 teaspoon of the oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes, stirring often to make sure it doesn’t brown. Add the rice, stir to coat it with the oil, and cook until the rice is warmed through and lightly toasted, about 2 minutes. Stir in 11/2 cups water. Add the thyme and 1/2 teaspoon of the salt and bring the water to a boil. Cover the pot, reduce the heat to low, and gently simmer for 30 to 35 minutes, until the rice is tender but still toothsome and all of the liquid has been absorbed. Turn off the heat and let the rice rest for 5 to 10 minutes. Turn the rice out onto a baking sheet to cool completely. Discard the thyme sprigs.
Meanwhile, put the quinoa in a second medium saucepan with 2 cups water, the cilantro, and 1/2 teaspoon of the salt. Bring the water to a boil, cover the pot, reduce the heat to low, and gently simmer for 12 minutes, until the water is absorbed and the quinoa is fluffy. Turn the quinoa out onto a separate baking sheet to cool. Discard the cilantro sprigs.
Whisk the remaining 1/4 cup of the olive oil with the lemon juice, lemon zest, and garlic in a large bowl. Add the quinoa, rice, red onion, cucumber, and serrano chile. Add the remaining 1/2 teaspoon salt and the pepper and toss to combine. Cover the bowl and refrigerate until ready to serve or for up to an hour.
Just before serving, add the avocado, scallions, pecans, basil, and mint. Toss the salad gently to combine. Add more salt and pepper to taste.