Tuesday, March 05, 2013
Quinoa and Black Bean Salad with Orange-Coriander Dressing
This salad can be made with winter ingredients (you could even use blood oranges), but it works well in any season. It’s not very warming, but the beans and quinoa make it filling, and the orange segments are quite refreshing! It’s easy to prepare, too. I hope you like it!
1 cup uncooked quinoa (any color), rinsed and drained
2 cups water
2 large oranges
¼ cup extra virgin olive oil
2 tsp. apple cider vinegar
½ tsp. honey or agave nectar
½ tsp. coriander seeds, toasted and lightly crushed
½ tsp. salt
freshly ground black pepper
¼ cup chopped cilantro
1 ½ cups (or 1 can) cooked black beans, rinsed and drained
½ small red onion (or 1 shallot), 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 Tbsp. 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.
Serve immediately or refrigerate until ready to serve.