red rice & quinoa salad

So I’m sitting here & licking my wounds, metaphorically speaking of course. I always joke that most people have no idea how to drive in the rain, especially in countries where it rarely rains. I have always found this tremendously funny… until today of course.

The day started off all well & good with a very full day in the kitchen, bar the sink full of dirty dishes left over by one of the other chefs. I wasn’t to appreciative of this but 15 minutes spent over the sink with hot water & plenty of suds took care of that pretty quickly. 54 vanilla cupcakes, 54 chocolate cupcakes, 44 red velvet cupcakes, 15 double chocolate chip cookies & over 300 mini cupcake tasters. It wasn’t a 10 hour day again, but it was exhausting.

I was a little nervous to begin the day after Lefteris & I had a talk, he’d told me how I’d been a bit afloat the previous days & it seemed as though I wasn’t really focused. Needless to say I panicked & stepped up my game. Of course I’d warned the owners of the bakery that I’m prone to making mistakes but I tend to get into the swing of things pretty quickly. It was a nice change of pace & I got completely lost in my own world. Singing along out of tune to all my favorite songs on my custom play list & getting completely covered in flour & cacao. My dream job. Really. Is it bad to tell people that you love your job? Any way, I love it & I wont apologize for that, in fact, I insist that everyone also be as happy for me as I am.

I mentioned how my day got worse, but then got off the topic. So lets fast forward by a few hours & there I was trying to assist my mum in moving some boxes of books into our apothiki. Standing in my new trainers with super grippy souls that mel got me for my birthday, I picked up the super heavy box & attempted to lift it up & over the couch that was between me & the shelf. At that very moment, my trainers lost their amazing grip and my feet slid behind me. I face planted onto the shelf and slammed my forearms against the ledge. Ouch. Instant bruise. A little water on the ground & my coordination goes straight to hell. After my initial “aaaaaaaaaaaaoooooouuuch” I laughed it off. Trust me, instant mental replay helps to see the comedy in even the most painful of situations.

Not even an hour later we went to the house of one of my mothers yoga students to collect some bolsters. As we were exiting the premisses, my fancy new shoes gave out on me once again going down the stone steps in the garden. I landed on the exact same spots on my forearms trying to catch myself & extra hard on the corner of the steps with my bum. At least something cushioned the blow. Instant bruises though. So, for the second time in the same day I screamed once again, a few profanities this time as well might I add, & again proceeded to try and laugh it off.

So here I am, licking my wounds. Laughing at my stupidity. Recounting the thousands upon thousands of times that my mother has told me that I’m an “accident waiting to happen” just like my father. Drinking a glass of red wine & watching ‘Julie & Julia’. Oh and isn’t everyone so lucky that this is what I’m watching since it reminded me that I actually have a recipe to share.

Red rice. Quinoa. Dried Apricots. Rocket. Parsley. Lemon. Orange. Just to name a few… These were all parts of the red rice & quinoa salad we made on Saturday. Can I please tell you how much I love this salad. Mel can eat it on its own, but personally I like a little grilled chicken or steak with it. Preferences, that’s all.

Sharing time, because sharing is caring. This recipe feeds about 10 by the way, just saying, either shrink the quantities, bring your appetite, or invite people. I recommend inviting people, it’s well worth it.

– 250g red rice, cooked
– 500g quinoa, cooked
– 1 onion, finely diced
– 5 tbs olive oil
– 250g dried apricots, chopped
– 250g dates, chopped
– 2 spring onions, thinly chopped
– 1 clove garlic, diced
– 1 orange, juice & zest
– 1 & 1/2  lemon, juiced
– 1 large bunch rocket, finely shredded
– 1 handful fresh parsley, finely shredded
– 200g toasted pistachios, shelled
– 200g toasted almonds, chopped
– salt & pepper to taste

1. saute the onion & 2 tbs of olive oil on low heat until soft & translucent, set aside & allow to cool.
2. cook the rice & quinoa in separate pots according to the times printed on the packaging, allow to cool & set aside.
3. combine all of these amazing ingredients into a very large bowl.
4. allow the salad to sit for a few hours before serving, this allows all the flavors to fully mingle & blend. also, I highly recommend buying a spicy rocket leaf if you have the choice.

P.s. speaking of Lefteris, he called me today to congratulate me on the workload I handled & to tell me that he gave a glowing report to the owners.

…for more recipes from us, check out our archives.


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