Recipe for food lovers

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Rice & Quinoa Citrus Salad

Lightly Adapted with Permission from George’s at Alys Beach

Ingredients

• 2 cups red or black rice
• 2 cups red quinoa, rinsed
• 1 medium sweet yellow onion, chopped
• 1 clove garlic, crushed and chopped
• 1 lemon, zest and juice
• 1 lime, zest and juice
• 1 orange, zest and juice
• ½ cup rice wine vinegar
• 1 cup extra virgin olive oil
• ½ cup honey
• 1 teaspoon sea salt
• ½ teaspoon fresh ground black pepper
• 1 cup dried apricots or mango, roughly chop
• 1 cup pistachios, roughly chopped
• 1 bunch green onions, sliced on the bias
• Baby arugula, for garnish

Instructions

1. Bring two pots of salted water to a boil. Add rice to one and quinoa to the other. Cook quinoa for 12 minutes, until tender. Cook rice according to package directions. Drain water and transfer to sheet pans to cool.
2. Meanwhile, sauté yellow onion over medium high heat for 8 minutes. Reduce heat to low and cook another 20 minutes. Add garlic and cook for 30 seconds. Remove from heat and allow to cool.
3. In a blender combine lemon juice, lime juice, orange juice, rice wine vinegar, olive oil, honey, salt and pepper. Process until smooth.
4. In a large bowl combine apricots or mango, pistachios, rice, quinoa and onions. Toss with desired amount of dressing. (Note: The dressing will seem excessive at first. As the salad sits it really soaks it up and you will want to have extra on hand to re-toss.) Garnish with arugula and serve.

 Bon appetit!

Karen