In separate covered pots, boil the quinoa and brown
rice as per the package instructions. Drain well and set
aside to cool completely.
In a large bowl, mix the orange juice and zest with
the olive oil, cider vinegar and sweet chilli jam. Season with salt and pepper.
Add the rice, quinoa, sun-dried tomatoes, carrot
ribbons and flaked almonds to the bowl and toss to combine. Just before serving, stir in the chopped chives. Serve immediately.