Quinoa and black beans are pillars of our pantry. In summer we toss them into a satisfying, protein-packed salad with ripe tomatoes. In winter, however, we replace the tomatoes with something just as refreshing yet more seasonally appropriate: vibrant, juicy oranges.
A quinoa and black bean salad makes an easy, wholesome lunch or a good side for supper. Gluten-free and vegetarian- and vegan-friendly, it's also an ideal dish to share at potlucks and other gatherings.
In addition to fresh orange segments, this quinoa and black bean salad has an orange-coriander dressing made with orange juice, orange zest, fresh coriander (cilantro) leaves, and toasted coriander seeds. It brightens up the palate and is just the sort of comforting yet cheerful nourishment we crave this time of year.

Quinoa and Black Bean Salad with Citrus-Coriander Dressing
Serves 4-61 cup uncooked quinoa (any color), rinsed and drained
2 cups water
2 large oranges
1/4 cup extra virgin olive oil
2 teaspoons apple cider vinegar
1/2 teaspoon honey or agave nectar
1/2 teaspoon coriander seeds, toasted and lightly crushed
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup chopped cilantro
1 1/2 cups (or 1 can) cooked black beans, rinsed and drained
1/2 small red onion, 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 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.
Serve immediately or refrigerate until ready to serve.

Related: 10 Satisfying Recipes Made With Quinoa
(Images: Emily Ho)
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Comments (15)
I'm always on the lookout for quinoa recipes - this sounds great! Thanks for sharing!
this looks amazing! and i, too, always have quinoa and black beans in my pantry. just need a couple of oranges and i'm all set!
I'm making this for lunch tomorrow!
Sounds yummy! I just got 2 pounds of quinoa this week (never made it before) and this may be my first foray into quinoa. I'll probably sub out parsley or spinach for the cilantro though, since I'm one of those folks who think cilantro tastes like soap.
This looks like a winner! Can't wait to try it. Oh and @Marion in Savannah, you can also try mint instead of the cilantro.
Thanks doll,
The Glamorous Housewife
This looks really tasty! I hadn't heard that term "supreme," and must confess a vision of Diana Ross appeared as I read it. What a great explanation on the link--very clear and informative. Look forward to trying this.
I absolutely love Quinoa, it's my favorite substitute for rice (which I have never really been a fan of, unless it's yellow rice). I've never tried it as a salad though. Can't wait to try it out!
This sounds perfect for for a lunch meeting I have tomorrow. However, the only beans I have in the cupboard are pinto and kidney, and with 11 mile an hour winds making our already low 50s temperature feel several degrees colder still, I really don't feel like going out just for a can of beans! Anybody reading this on January 11 have a thought as to which of the beans I have on hand would be best? Oh, and I also have shelled edamame in the freezer....
And how great to finally learn how to make those fancy skinless orange chunks!
what is it about cilantro, citrus and onion that is so wonderful together? I can't wait to make this.
waterbabyla -- I would use the kidney beans. One of my favorite dishes from the buffets of my childhood was the humble kidney bean salad, so I know they're good in salad.
Don't you bite into the corriander seed? I would think that would be unpleasant.
Made this tonight. Delist!
Delish. Darn you autocorrect!
Just made it: just LOVE it!
This is very good! Followed the recipe exactly and everyone commented on how good it was.
Thanks, @Francois. Used the kidney beans, but since I only had one can and was doubling the recipe, I did end up using edamame as well -- a good addition taste- and texture-wise, and which also added a nice splash of color!