Quinoa and black beans are pillars of my pantry. In summer, I toss them into a satisfying, protein-packed salad with ripe tomatoes. In winter, I 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 salad has an orange-coriander dressing made with orange juice, orange zest, 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.
Emily Ho is a writer for TheKitchn.com, a blog for people who love food and home cooking.
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