Preparation

In medium saucepan, heat oil over medium heat; add quinoa. Cook stirring until quinoa begins to turn golden brown, about 5 minutes. Add almonds and pinenuts; cook and stir for 2 to 3 minutes until nuts are toasted. Add 1 ½ cups green onions, 1 cup grapefruit juice, 1 cup chicken stock, cayenne pepper, salt and pepper; stir to combine. Bring to a boil; reduce heat to simmer, cover and cook for 20 minutes. Stir occasionally and add additional grapefruit juice and chicken stock, if needed. Remove from heat; stir in grapefruit and remaining ½ cup green onions; cover and let sit for 5 minutes. Fluff with fork and serve.