- 2 cups cooked basmati rice
- 1 cup cooked wild rice
- 1 cup cooked quinoa
- 1 grapefruit
- 1 orange
- 1 lime
- 1/2 cup thinly sliced green onions
- 1/2 cup roughly chopped cilantro
- 1/2 cup sliced almonds, toasted
- Salt and freshly ground black pepper, to taste
In a large mixing bowl, combine the basmati, wild rice and quinoa and mix well.
Segment the grapefruit, orange and lime over a bowl to catch the juices. Set the segments aside and squeeze as much juice out of the flesh remaining on the peels as possible. Set juice aside and discard peels.
Add the green onions, cilantro, almonds, and vinaigrette to the rice and mix well.
Add the segments and the reserved juice and toss gently. Taste and season with salt and pepper if necessary.
Serve the salad at room temperature.
Soy Citrus Vinaigrette
Mexican-Style Yellow Rice with Black Beans
Grilled Peach and Quinoa Salad
Sous Vide Leeks with an Herb Vinaigrette
Salad of New Potatoes and Roasted Walnuts with Warm Bacon Vinaigrette
Florida Citrus Grilled Bronzini With Tear Drop Tomato Salad
Spinach and Rice Casserole with Feta and Toasted Walnuts
Wild Rice, Sausage, and Apple Dressing
Citrus Grilled Mahi-mahi
Grilled Green Onions