The universe is all the time playing tricks on me. All the time. Not that I don’t think the universe or whatever power may be has nothing better to do than mess around with the direction of my life, but seriously, some days I’m just like now
how why did that creep up? This post, as you are about to find out, is one of those things.
A recipe for orange, apricot and carrot couscous had sat in a pile on my desk for close to five months. I finally got around to making it this past weekend. I reread the post it was from this evening. In it, Kate of the Cookie + Kate blog shares her experiences with online dating. There are people in this world who just laughed out loud.
You see, there was no way I was going to write about this. At all. Period. The end. Not going to talk about it. But then I read that post. And I had nothing to write about except…well, I have decided to give the online dating scene a try.
For quite some time now I have asked the universe to get its act together on this front. Seriously, I had witnesses the last time I expressed my demands of it. And the whole time I have spent demanding I have also been feeling nudged to give the online thing a whirl. Martha Stewart’s online dating most certainly added fuel to this fire.
Despite broadcasting every willy-nilly thought in my head out into this space over the past two years, I would still describe myself as fiercely private. I prefer to listen and observe. Getting me to talk about myself or what is going on in my life on a regular basis is like pulling teeth. This does not bode well for my potential dates.
So the gravitational pull I felt towards this recipe at this time in my life could be one big practical joke. On the other hand, whatever led me to Kate’s post could be trying to tell me that going this route is really not that big of a deal. Frankly, it could mean nothing at all.
Just like a date, this quinoa salad is best when hot. I’m kidding! (But only sort of.) The salad is good warm but also just fine when it is chilled or at room temperature. It makes for a good side dish and tops off a spinach salad quite nicely. Given it was made with orange juice, I have even enjoyed it for breakfast this week.
Granted, a bite of red onion at 9 a.m. is a bit on the surprising side, and when followed by a swig of coffee, one might argue downright unpleasant. But that’s sort of the fun of it, right? Trying things you never thought you would. Like a bite of red onion for breakfast. (Or online dating.) Enjoy!
- 1 cup water
- 1 cup orange juice
- ¼ extra-virgin olive oil
- 1 tablespoon red wine vinegar plus 1 teaspoon
- ⅛ teaspoon salt
- 1 cup quinoa
- 10 dried apricots, thinly sliced (1/3 cup or so)
- 2 tablespoons raisins
- 2 teaspoons grated fresh ginger
- ¼ medium-sized red onion, finely sliced or diced (about ½ cup)
- 1 medium carrot
- In a medium saucepan, combine the water, orange juice, olive oil, one tablespoon of the vinegar and salt.
- Bring to a boil, then stir in the quinoa, apricots, raisins and ginger.
- Return to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the quinoa appears done (tiny white spiral threads appear).
- While the quinoa cooks, rinse the sliced or diced onion under running water.
- Next toss the onion with the remaining one teaspoon of vinegar in a small bowl. This will mellow the flavor of the onion.
- When the quinoa has completed cooking, use a vegetable peeler to peel the carrot into ribbons over the dish.
- Fluff with a fork and serve either warm or chilled.