Next phase in the when-will-winter-end-my-body-needs-sunshine saga: a runny nose to go with my scratchy throat. Lovely. In no mood to flip pancakes last night, I switched in orange quinoa salad for the apple oatcakes I had been planning. Also fruity, and less work. When the avocado I wanted to slice on top proved as soft as frozen concrete, I had the perfect excuse to run across the street for cheese, restorative cheese.
- Cooked quinoa for one
- 2 blood oranges
- Olive oil
- Avocado or feta cheese, or another soft, luscious topping
Pile quinoa in a bowl. Cut the peel from two blood oranges, white pith and outer membrane included. Squeeze the peel over a bowl to catch any juice that may be clinging to it. Slice the naked oranges, then chop them into quarters. Pour the juice that collects on your cutting board into the juice bowl- there will be a surprising amount. Add mustard to taste- I used two teaspoons yesterday, for a nice kick. Add tasty olive oil to smoothen the dressing. Pour the dressing over the quinoa. You might not want all of it, but even if you drown your quinoa, it will taste fine. Probably better to retain some fluff, though. Mix in the orange pieces and top with something soft and smooth like avocado slices or crumbled feta.