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Quinoa and wild rice salad by Matt Preston
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Indulge in Matt Preston's zesty quinoa and wild rice salad.
Ingredients:
  • 2 large sweet potatoes
  • 100g wild rice
  • 2 red onions, sliced
  • 250.00 ml quinoa
  • 1 bunch of radishes
  • 26.40 gm marmalade
  • 200g pistachios
  • 1 lime
  • Flake salt
  • 20 mint leaves (small bunch)
  • 30 coriander leaves (small bunch)
  • 500.00 ml of puffed quinoa (optional, it adds more crunch to the salad)
  • 60g butter
  • 1 Persian dried lime or dried lemon
  • 125.00 ml of hummus
  • Olive oil
  • 125.00 ml of yoghurt
  • 1 lemon
Instructions:
  • Preheat the oven to 180C. Toss sweet potato cubes in oil on a baking tray and roast for 90 minutes. Cook wild rice according to package instructions.
  • Slice the red onion and caramelize in a bit of oil for 25 minutes. In a saucepan, combine quinoa and 2 cups of water, bring to a boil, then simmer for 12 minutes with the lid on. Let it sit covered for an additional 10 minutes to fluff up. Fluff with a fork and cool on a chopping board.
  • For the dressing: Quarter the dried lime, removing the seeds, then grind in a spice mill or blender. Blend in the hummus. Drizzle olive oil to refine the texture, adjust the lime intensity with yogurt. Alternatively, replace the dried lime with juice and zest of one fresh lime in the hummus.
  • While the quinoa cooks, ensure the onions aren't burning and check if the sweet potatoes are softening. Prep the radishes by topping, tailing, and washing them, then cutting into chunks similar in size to the sweet potatoes.
  • In a small pot, gently heat the marmalade until it liquifies. Add a splash of water if necessary. Toast pistachios in a dry pan over high heat for about 5 minutes, stirring constantly to prevent burning. Remove from the pan and set aside. Drain the wild rice thoroughly and let it cool.

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