INGREDIENTS
3
Blood oranges
2
Green onions
12
Mint, fresh leaves
1/4 cup
Kalamata olives
1 cup
Quinoa
1
Pepper and salt, cracked
1 pinch
Salt
1/2 tsp
Sugar
2
Olive oil
1 tsp
Red wine vinegar
1/4 cup
Slivered or marcona almonds, toasted
1 3/4 cups
Water