Place a serving of this salad on a bed of new spinach.
| Prep Time: | 25 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups cooked quinoa
- 1 ½ cups cooked black beans
- 2 stalks celery, diced
- ¼ cup chopped red onion
- 2 tablespoons chopped preserved lemon
- 2 tablespoons extra-virgin olive oil
- ½ orange, zested and juiced
- 1 teaspoon apple cider vinegar
- ½ teaspoon agave nectar
- ½ teaspoon salt
- 1 pinch ground black pepper
- 1 pinch ground coriander
Instructions
- Mix quinoa, black beans, celery, onion, and preserved lemon together in a large bowl.
- Mix olive oil, 2 tablespoons orange juice, zest, apple cider vinegar, agave, salt, pepper, and coriander together in a small bowl. Pour over quinoa mixture. Toss gently to coat.
- Substitute chopped mandarin oranges for the preserved lemons if preferred.
- Substitute honey for the agave if desired, but then the salad is no longer vegan.