Farro Salad with Blood Oranges, Kumquats, Beets and Avocado

INGREDIENTS

• 1/4 cup finely chopped green onions
• zest from one blood orange
• zest from half of one lime
• juice from one blood orange
• juice from half of one lime
• 2 teaspoons finely chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 3 tablespoons extra-virgin olive oil
• 1 cup uncooked farro
• 1 3/4 cups water
• 1/2 teaspoon salt
• 4 blood oranges, peeled and sectioned
• 1/2 avocado, diced
• one handful of chopped fresh kale
• 6 whole kumquats, seeded and sliced
• 1 large beet, (I used rainbow beets), sliced thin and roasted