I just came back from the Vet’s with Tiko, then went over to the hose where I was dyeing clothes that had stained. I found Jose right behind me, almost with tension! “Is that blood,” he said, as a profusion of red washed out of the clothes. “Ohhh, no,” I giggled. I’m dyeing my clothes! Whew. What tender concern! He had come down from the roof awfully fast, and all the workers were staring at me and listening intently.
1/4 c. finely chopped green onions
2 tsp. grated orange rind
1 tsp. grated lemon or lime rind
2 T. blood orange juice
1 T. fresh lemon or lime juice
2 tsp. finely chopped cilantro
1/4 tsp. salt
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. paprika
3 T. olive oil
1 c. uncooked quinoa, sprouted, if you like (See my recipe for sprouted quinoa)
1 3/4 c. water
1/2 tsp. salt, divided
2-3 oranges in sections
1 c. diced peeled avocado
6 whole nisperos or kumquats
2 medium beets, cooked and cut into wedges
To prepare dressing, combine first ten ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Set aside.
To prepare salad, place quinoa in a fine sieve, and place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds, then rinse and drain. Repeat procedure twice. Drain well.
Combine the water, quinoa, and 1/4 teaspoon salt in a medium saucepan, then bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until liquid is absorbed. Remove from heat and fluff with a fork. Combine quinoa, remaining 1/4 teaspoon salt, orange sections, avocado, and nisperos in a large bowl, tossing gently to combine. Add dressing; toss gently to coat salad. Spoon 1 cup salad onto each of 4 plates; top each serving with about 1/2 cup beets.
Word of the Day – remolachas – beets
Tip of the Day – Sprout the quinoa, if you want, by soaking the grains in waterbfor 1 1\2 hours,nthen draining and let sit until little tails appear. In one day, if its hot out!
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