Quinoa Salad with Oranges, Avocado, and Almonds

For the Dressing:
1 tablespoon lime juice (about 1 lime)
1 tablespoon orange juice (about the amount left over in the remaining orange after cutting out segments)
1 teaspoon Dijon mustard
1/3 cup olive oil
salt and pepper to taste

For the Salad:
1 cup quinoa, rinsed
4 oz spring mix or other lettuce greens
2 medium oranges, cut into segments (or use grapefruit slices)
1 avocado, sliced
1/4 cup thinly sliced red onion (soak in cold water 10 minutes)
1/4 cup almonds, roughly chopped

Bring 1-3/4 cups lightly salted water to a boil in a medium saucepan. Add the quinoa and reduce heat to low; cover and cook until quinoa is tender, about 15 minutes. Set aside to cool. (You can also use leftover quinoa.  If so, then obviously skip this step.)
Whisk together the lime juice, orange juice, and mustard. Whisking constantly, slowly drizzle in oil. Season generously to taste with salt and pepper.
Toss quinoa with about 1/3 of the dressing and season to taste with salt and pepper. Divide amongst serving plates or place on a large serving platter. Toss greens, orange segments, avocado, and onions in a large bowl with just enough dressing to coat. Again, season to taste with salt and pepper. Top quinoa with dressed greens and sprinkle with almonds.

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Broccolini with Browned Butter and Balsamic

6 tablespoons salted butter
3 tablespoons balsamic vinegar
3 bunches broccolini, ends trimmed
2 tablespoons kosher salt (for boiling water)

Have a clean dish cloth laid out for the veg.
Brown the butter in a small, light-colored pan or skillet over medium-high heat.  Browning butter will first melt, then foam and sizzle, then bubble quietly, before the milk solids turn color.  When the butter is amber and smells nutty and fantastic (about 5 minutes), it is done.  Stir in the balsamic and cook over medium for 30 seconds.  Remove from the heat.
Bring a large pot (i.e., pasta-size) to a rolling boil.  Add the 2 tablespoons of salt, then the broccolini.  Boil 2-5 minutes, until stems are just-tender when pierced with a knife.  I'll often fish out the thinner stems with my tongs after 2-3 minutes, then fetch the bigger ones, as they finish.  Do not overcook. Lay broccolini on a serving plate, pour balsamic-brown butter over all, and eat immediately.

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