Description
A vibrant and wholesome Black Bean Quinoa Salad combining protein-packed quinoa and black beans with fresh orange segments and a zesty citrus vinaigrette. This quick and easy salad is perfect for a nutritious lunch or light dinner, balancing fresh vegetables, tangy flavors, and a touch of sweetness.
Ingredients
Salad Ingredients
- 1 cup quinoa
- 2 large navel oranges, cut into segments
- 1 red bell pepper, diced
- 1 jalapeno, seeded and diced
- 1 cup canned black beans, drained and rinsed
- 1/2 cup canned corn kernels, drained
- 1/3 cup chopped red onion
- 2 tablespoons chopped fresh cilantro leaves
Vinaigrette
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup freshly squeezed orange juice
- Zest of 1 orange
- 1 tablespoon sugar
Instructions
- Cook Quinoa: In a large saucepan, bring 2 cups of water to a boil. Add 1 cup of quinoa and cook according to package instructions until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool to room temperature.
- Prepare Vinaigrette: In a small bowl, whisk together 1/4 cup olive oil, 1/4 cup apple cider vinegar, 1/4 cup freshly squeezed orange juice, the zest of 1 orange, and 1 tablespoon sugar until well combined. Set aside the vinaigrette to allow the flavors to meld.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked and cooled quinoa, 2 large navel oranges cut into segments, 1 diced red bell pepper, 1 seeded and diced jalapeno, 1 cup canned black beans (drained and rinsed), 1/2 cup drained corn kernels, 1/3 cup chopped red onion, and 2 tablespoons chopped fresh cilantro leaves.
- Toss Salad: Pour the prepared vinaigrette over the quinoa mixture. Gently toss everything together to ensure the salad is evenly coated with the dressing and all ingredients are well incorporated.
- Serve: Serve the salad immediately for a fresh, vibrant taste. It can also be chilled for a short period if preferred cold, but it is best enjoyed fresh.
Notes
- You can substitute fresh corn for canned corn if available.
- Adjust the amount of jalapeno according to your preferred spice level.
- This salad can be prepared in advance; store in an airtight container in the refrigerator up to 2 days.
- For a vegan version, this recipe is already vegan-friendly.
- Rinsing the quinoa thoroughly before cooking helps remove bitterness.
