33 minutes ago
Tuesday, February 5, 2013
Another great winter salad to pair quinoa w/ winter citrus.
This took no time to prepare and was delicious!
This would be a great salad to bring to a party too.
It's colorful and has a little bit of sweetness to it.
If you don't like cilantro, try fresh mint.
Quinoa and Black Bean Salad with Citrus-Coriander Dressing (adapted from The Kitchn & Eileen's blog)
1 cup uncooked quinoa (any color), rinsed and drained
2 cups water
2 large oranges (I used 3 clementines), peeled and "supremed", cut into segments
1 can black beans, rinsed and drained
1/2 small red onion, thinly sliced
1/4 cup extra virgin olive oil
3 tbsp orange juice
zest from an orange
2 tbsp apple cider vinegar
1 tbsp honey or agave nectar
1/2 teaspoon coriander seeds, toasted and lightly crushed (I used ground coriander)
1/2 teaspoon sea salt
freshly ground black pepper
1/4 cup chopped cilantro
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.
In a small bowl, whisk together orange zest, 3 tablespoons of orange juice, olive oil, apple cider vinegar, honey, coriander seeds, 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.
Garnish with fresh cilantro leaves.
Serve immediately or bring to room temperature before serving.