Black Bean Quinoa Salad
Adapted via Damn Delicious
- We went to a BBQ over the weekend, and I made this easy side dish to share. It probably took me about 30 min from start to finish (using my beloved rice cooker to make the quinoa) and my sweet girlfriends seemed to like it. Easy cooking and happy bellies? I'll call that a winner. Perfect for a Veteran's Day BBQ tomorrow. Enjoy! xo
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
For the Orange Vinaigrette //
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup freshly squeezed orange juice
- Orange zest or 3 drops Young Living Orange Essential Oil
- 1 tablespoon sugar
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. To make the vinaigrette, whisk together olive oil, apple cider vinegar, orange juice, orange zest and sugar in a small bowl; set aside. In a large bowl, combine quinoa, oranges, bell pepper, jalapeno, black beans, corn, onion and cilantro. Pour the vinaigrette on top of the salad and gently toss to combine. Serve immediately.
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