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Source: Florida Department of Citrus

Nutty Citrus Quinoa
Almonds and pinenuts enhance the nutty flavor of quinoa in this easy side dish — the grapefruit adds a happy zing.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 28 minutes
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3 tablespoons olive oil
1 cup dry Quinoa
1/2 cup sliced almonds
2 cups thinly sliced scallions
1 cups grapefruit juice
1 cup chicken stock
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
2 medium grapefruit, segmented and chopped




In a medium saucepan, heat the oil over medium heat. Add the quinoa and cook while stirring until the quinoa begins to turn golden brown, about 5 minutes. Add the almonds and the pinenuts and cook, stirring, for 2 to 3 minutes or until toasted.



Add 1 1/2 cups of the scallions, 1 cup of the grapefruit juice, 1 cup of the chicken stock. Stir in the cayenne pepper, salt and pepper and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook for about 20 minutes. Stir occasionally and add more grapefruit juice and chicken stock if the quinoa is too dry, if needed.


Remove from the heat. Stir in the chopped grapefruit and the remaining 1/2 cup of scallions. Cover and let the quinoa rest for about 5 minutes. Fluff with a fork and serve.

Per Serving: 610 calories; 38 g fat; 6 g saturated fat; 140 mg sodium; 53 g carbohydrate; 8 g fiber; 16 g protein






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