Quinoa Salad w/ Black Bean, Orange & Cilantro Dressing

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.

Loved.

Quinoa and Black Bean Salad with Citrus-Coriander Dressing (adapted from The Kitchn & Eileen's blog)
Serves 4-6

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

Dressing:
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.

Enjoy!