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

1. 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.
2. Stir in remaining ingredients (except almonds, salt and pepper).
3. Bring to a boil; reduce heat and cover. Simmer for 15 minutes until liquid is absorbed.
4. Remove lid and stir in almonds. Mixture should be "creamy". Season with salt and pepper to taste.
5. 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)