**found from an old magazine tear. No date and magazine name ripped out.
1 cup quinoa
1 cup Camargue red rice (can be found at specialty food and health stores, Brown Rice is an excellent sub)
1/4 cup extra virgin olive oil
1 medium onion, thinly sliced
Salt and freshly ground pepper
1/3 cup fresh orange juice
1 1/2 tsp. finely grated orange zest
1 tbsp. fresh lemon juice
1 garlic clove, minced
1/2 cup dried apricots, cut into 1/3 inch dice
1/2 cup pistachios, chopped (recipe calls for roasted, but most often roasted has hidden gluten)
4 scallions, thinly sliced
2 cups baby arugula leaves
1. Bring 2 medium saucepans of salted water to a boil. Add the quinoa to 1 saucepan and the red rice to the other. Cover and simmer over moderate heat until tender, about 12 minutes for the quinoa and 35 minutes for the rice. Drain the grains and spread them out on baking sheets to cool.
2. In a medium skillet, heat 1 tbsp. of the olive oil. Add the onion, season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Let cool.
3. In a large bowl, combine the orange juice, orange zest, lemon juice, garlic and the remaining 3 tbsp. of olive oil; season with salt and pepper. Add the quinoa, rice, onion, apricots, pistachios and scallions and toss well. Serve with the arugula.
Enjoy! xoxo Julie