This salad is so incredibly refreshing and light! You'll love the bright citrus flavors that easily compliment any meal. While most grain salads benefit from being made ahead and allowed to blend, I prefer this one relatively fresh: make no more than 3 or 4 hours before serving. Original recipe found on theKitchn.
Black Bean Quinoa Citrus Salad
Serves 4-6
1 cup uncooked quinoa (any color), rinsed and drained
2 cups water
2 large oranges
1/4 cup extra virgin olive oil
2 teaspoons apple cider vinegar
1/2 teaspoon honey
1/2 teaspoon coriander (crushed)
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup chopped cilantro
1 1/2 cups (or 1 can) cooked black beans, rinsed and drained
1/2 small sweet onion, thinly sliced
Place quinoa and water in a small saucepan. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff quinoa with a fork and spread on a parchment-lined baking sheet to cool.
Prepare oranges while quinoa is cooling. Finely grate the zest of one orange and set aside. Supreme both oranges, reserving the juice (squeeze the orange membranes after segmenting), and set aside.
In a small bowl, whisk together orange zest, 3 tablespoons of orange juice, olive oil, apple cider vinegar, honey, coriander, salt, a few cracks of pepper, and chopped cilantro. Adjust seasonings if desired.
Place quinoa, black beans, onion, and orange segments in a large bowl and stir gently to combine. Pour dressing over salad and toss gently to coat.
Serve immediately or refrigerate until ready to serve.
2 cups water
2 large oranges
1/4 cup extra virgin olive oil
2 teaspoons apple cider vinegar
1/2 teaspoon honey
1/2 teaspoon coriander (crushed)
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup chopped cilantro
1 1/2 cups (or 1 can) cooked black beans, rinsed and drained
1/2 small sweet onion, thinly sliced
Place quinoa and water in a small saucepan. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff quinoa with a fork and spread on a parchment-lined baking sheet to cool.
Prepare oranges while quinoa is cooling. Finely grate the zest of one orange and set aside. Supreme both oranges, reserving the juice (squeeze the orange membranes after segmenting), and set aside.
In a small bowl, whisk together orange zest, 3 tablespoons of orange juice, olive oil, apple cider vinegar, honey, coriander, salt, a few cracks of pepper, and chopped cilantro. Adjust seasonings if desired.
Place quinoa, black beans, onion, and orange segments in a large bowl and stir gently to combine. Pour dressing over salad and toss gently to coat.
Serve immediately or refrigerate until ready to serve.
