Orange & Black Bean Quinoa Salad [vegan] [gluten free]

Name: Orange & Black Bean Quinoa Salad [vegan] [gluten free]
Prep time: 10 min
Total time: 10 min
Ingredients: 175g uncooked quinoa [US 1 cup]; 1 red pepper; 1 small red onion; 400g can black beans [14oz]; 200g can corn [7oz]; 2 oranges; 30g coriander [1oz]; DRESSING:; 6 Tbsp olive oil; 1 Tbsp cider vinegar; 2-3 Tbsp lime juice; 1 tsp ground cumin; 2 tsp maple syrup; 2 garlic cloves grated; 3/4 tsp salt; 3/4 to 1tsp chilli flakes

Published on March 3, 2021 | In English | By theflexitarian |

0 Comments

- Prep Time
- 10 Minutes
- Cook Time
- 10 Minutes
- Difficulty Level

Bright and colourful this Orange & Black Bean Quinoa Salad is quick and easy to prepare. Vegan and gluten-free, this is a delicious recipe filled with invigorating flavours. Perfect when the weather is a bit grey and you are craving something fresh.

At this season, I like to add some oranges which go so well with black beans and make this salad extra juicy.

I use a combination of white, red and black quinoa which you will find in the shops under tricolour or rainbow quinoa.

To speed things up, you can prepare the rest of the ingredients while the quinoa is cooking.

The dressing is made with olive oil, cider vinegar, lime juice, maple syrup, garlic and a dash of ground cumin. For an extra kick, I like to add some chilli flakes.

This Orange & Black Bean Quinoa Salad makes a balanced meal on its own as quinoa is a complete plant-based protein. This dish is loaded with fruits and vegetables and the black beans bring extra protein and fiber. It is also gluten-free.

If you are looking for additional Winter salad inspiration, check my Moroccan cauliflower and quinoa salad below. It is bursting with the delicious flavours of ras el hanout. Tossed in a lemon dressing, it is topped with plump flame raisins, chopped almonds, juicy pomegranate seeds as well as freshly chopped parsley and mint. So flavoursome!

View this post on Instagram

A post shared by The Flexitarian (@theflexitarianuk)

If you enjoy Mexican cuisine then look out for my one-post Mexican quinoa stew which makes a hearty and healthy vegan main course that the whole family can enjoy. Ready in 40 mins, I like to serve it with crushed tortilla chips, diced avocado, fresh coriander, some (dairy-free) cream and grated cheese on top.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Nut-Free, Soya-Free, Vegan

Email
Save

Ingredients

175g uncooked quinoa [US 1 cup]
1 red pepper
1 small red onion
400g can black beans [14oz]
200g can corn [7oz]
2 oranges
30g coriander [1oz]
DRESSING:
6 Tbsp olive oil
1 Tbsp cider vinegar
2-3 Tbsp lime juice
1 tsp ground cumin
2 tsp maple syrup
2 garlic cloves grated
3/4 tsp salt
3/4 to 1tsp chilli flakes

Instructions

Heat some water in a pan. When boiling add the quinoa and cook for 10-12mins according to packet instructions. When done, drain well and set aside.
Deseed the red pepper and cut into small dice. Finely chop the red onion. Drain the canned black beans and corn. Skin the oranges and cut them into chunks. Finely chop the coriander. Put everything in a large bowl and mix in the cooked quinoa.
Prepare the dressing by whisking together the olive oil, cider vinegar, lime juice, ground cumin, maple syrup, grated garlic cloves, salt and chilli flakes.
Toss the dressing with the rest of the ingredients. Serve and enjoy.