Sweet Orange and Black Bean Quinoa Salad

Prep Time: 15 minutes
Total Time: 20 minutes
Makes: 6


  1. 1 cup (250 mL) uncooked quinoa
  2. 2 navel oranges, divided
  3. 3 tbsp (45 mL) olive oil
  4. 3 tbsp (45 mL) red wine vinegar
  5. 2 tsp (10 mL) honey
  6. 1 tsp (5 mL) salt
  7. 1 can (540 mL) black beans, drained and rinsed
  8. 1 can (341 mL) corn, drained
  9. 1 red pepper, finely chopped
  10. 1/4 red onion, finely chopped
  11. 1/4 cup (60 mL) chopped fresh cilantro


  1. Cook quinoa according to package directions. 
  2. Finely grate 1 tsp (5 mL) orange zest from 1 orange then squeeze out 1/3 cup (75 mL) juice. Set aside. Cut remaining orange into skinless segments (called supremes). 
  3. Mix orange juice with olive oil, red wine vinegar, honey and salt in large bowl. Stir in quinoa, black beans, corn, red pepper, onion, cilantro and reserved orange supremes until coated.

Tip: To cut a citrus fruit into supremes, cut a thin slice off both ends of fruit to allow it to stand on a flat end. Using a sharp knife, cut down vertically along sides to remove peel and pith in sections. Cut along either side of orange membranes to release the supremes.