So here I sit, gazing at this pretty picture, remembering all the shiny happy flavors of this dish, and can't think of a darned thing to say about it. Kumquats. I can say that. It sounds dirty. But it's not. So I can say it. I've never had kumquats before. Sure, I've seen them. Wondered about them. And have, until now, been too cheap to buy them. But when this recipe popped up, and I just so happened to have a bowl of beautiful blood oranges (thanks, BJ!) waiting to be turned into something fabulous, I did my best to ignore the $4.99 per tiny box pricetag and bought them anyway. Kumquats. Sour little suckers is all I have to say. These bitter little buggers would give sour patch kids a run for their money, without the assistance of palette puckering chemicals and whatever else they throw in the mix. But paired with the sweet beets and blood oranges, the creamy avocado, and the delicate quinoa, they come together in a medley of flavors that play off of each other so perfectly, balance

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