- Prep Time
- 15 mins
- Total Time
- 20 mins
- Serves
- 6
Ingredients
- 1 cup
- uncooked quinoa
- 250 mL
- 2
- navel oranges, divided
- 3 tbsp
- olive oil
- 45 mL
- 3 tbsp
- red wine vinegar
- 45 mL
- 2 tsp
- honey
- 10 mL
- 1 tsp
- salt
- 5 mL
- 1 can
- black beans, drained and rinsed
- 540 mL
- 1 can
- corn, drained
- 341 mL
- 1
- red pepper, finely chopped
- 1/4
- red onion, finely chopped
- 1/4 cup
- chopped fresh cilantro
- 60 mL
Method
Step 1
Cook quinoa according to package directions.
Step 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).
Step 3
Mix orange zest and juice with olive oil, vinegar, honey and salt in large bowl. Stir in quinoa, black beans, corn, red pepper, onion, cilantro and reserved orange supremes until coated.
Tips
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 of recipe):
- Calories:
- 330
- Fat:
- 9 g
- Saturated Fat:
- 1 g
- Carbs:
- 52 g
- Fibre:
- 9 g
- Sugar:
- 11 g
- Protein:
- 10 g
- Sodium:
- 760 mg
