Eating In

60g shelled pistachio nuts
200g quinoa
200g red rice
1 onion, sliced
Grated zest and juice of one orange
2 tsp lemon juice
1 clove garlic crushed
4 spring onions, sliced
100g organic dried apricots chopped
a handful of rocket or other salad leaf
olive oil
salt and pepper

Preheat the oven to 170ºC/ Gas 3 and toast the nuts until pale brown. Allow to cool and chop roughly.
Simmer the quinoa in salted water for about 10 minutes until it is tender, but not soft. At the same time simmer the rice for about 20 minutes until it too is tender. If you are using wholegrain red rice, do not salt the cooking water. When both grains are cooked, drain and spread them out separately to cool.
Sauté the onion in olive oil until it is golden brown. Leave to cool.
In a large bowl, combine the rice, quinoa and onion add the other ingredients and mix well. Taste and adjust the seasoning. If it seems a little dry, mix in some more olive oil. Serve at room temperature