Rio Star Beef Broccolini

Grapefruit & Quinoa Salad

Vanilla Bean Pancakes with Grapefruit Syrup

Prep: 15 min


Cook: 15 min

Vanilla Bean Pancakes with Grapefruit Syrup

Ready In: 20 min


Servings: 4


  • 1 Texas Rio Star Grapefruit, sectioned
  • 1 Texas Orange, sectioned
  • 8 thin slices fresh ginger
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup quinoa
  • 1/2 teaspoon kosher salt, plus additional for seasoning
  • 1 tablespoon white wine vinegar
  • 2 teaspoons honey
  • 1 small serrano or jalapeno chile, minced (with seeds for maximum heat)
  • 2 scallions (both white and green parts), minced
  • 2 carrots, peeled & diced
  • 2 tablespoons chopped fresh cilantro leaves
  • Freshly ground black pepper


  1. Strip the peel from the grapefruit with a vegetable peeler, taking care not to include the bitter white pith.
  2. Warm the grapefruit peel, ginger, and olive oil in a small saucepan over medium heat.
  3. As soon as the oil starts to bubble, after about 2 minutes, remove from heat.
  4. Set the oil aside to steep for 30 minutes. Strain and reserve the oil.
  5. Meanwhile, rinse the quinoa in a bowl and drain.
  6. Add the quinoa to a small saucepan with 1 1/2 cups water and 1/2 teaspoon salt.
  7. Boil over high heat, and then reduce heat to maintain a gentle simmer, and cook, uncovered, for 15 minutes.
  8. Set aside off the heat, undisturbed, for 5 minutes.
  9. Transfer the quinoa to a bowl and fluff with a fork. Cool.
  10. Segment the grapefruit over a bowl, reserving the segments and juice separately.
  11. Whisk 3 tablespoons of the grapefruit juice with the vinegar, honey, and salt to taste in a medium bowl.
  12. Gradually whisk in 3 tablespoons of the reserved grapefruit oil, starting with a few drops and then adding the rest in a stream to make a slightly thick dressing.
  13. Season with pepper to taste. Toss quinoa with the dressing, chiles, scallions, carrots and cilantro.
  14. Season with salt and pepper, to taste.
Rio Star Beef Broccolini