Quinoa-Couscous Risotto
- 1 tablespoon olive oil
- 1/2 cup red onion, chopped
- 1/4 cup green onion, chopped (with some of the green part)
- 2 garlic cloves, peeled and minced
- 1/2 cup quinoa, rinsed and drained
- 1/2 cup israeli couscous
- 1 cup orange juice
- 1 1/8 cups low sodium chicken broth
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/4 cup slivered almonds, toasted
- salt and pepper, to taste
- Heat oil in high-sided skillet (with lid) over medium-high heat. Saute red onion for 2 minutes. Add garlic and green onion and continue sauteing for 1 minute.
- Stir in remaining ingredients (except almonds, salt and pepper).
- Bring to a boil; reduce heat and cover. Simmer for 15 minutes until liquid is absorbed.
- Remove lid and stir in almonds. Mixture should be "creamy". Season with salt and pepper to taste.
- Serve.
olive oil, red onion, green onion, garlic, quinoa, couscous, orange juice, chicken broth, ground ginger, ground cumin, slivered almonds, salt
Taken from www.food.com/recipe/quinoa-couscous-risotto-236985 (may not work)