a peek inside the fishbowl

28 May, 2013

Quinoa, orange, and black bean salad recipe

Posted by andrea tomkins in: Recipes and Food

My latest bowl of goodness for the Daily Lunches project was so good I wanted to share the recipe here. Here’s the original recipe, and below is the one I made:


For some reason I have an orange bias as it pertains to savoury salads (I have no idea why) and when I embarked on this recipe I wasn’t sure if it was going to work. But you know what, it DID. I was pleasantly surprised.

Here’s how I ended up making it:

The quinoa part

  • 1 cup uncooked quinoa, cooked according the package instructions

The salad part

  • 1 large orange
  • 1 can black beans, rinsed and drained
  • 1 stalk celery, diced
  • 1/3 cup chopped cilantro
  • 1/4 of a red onion, diced (to taste)
  • 1/2 red thai chili pepper, diced finely (optional)

And the dressing

  • 1 tablespoon orange zest
  • 3 tablespoons orange juice
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon honey
  • ½ teaspoon ground coriander seed
  • ½ teaspoon salt
  • freshly ground black pepper (to taste)
  • ¼ cup olive oil

1) Start by preparing the quinoa. Cook it according the package instructions. (If you happen to get yours from the bulk store, note that for every cup of dry quinoa you need 2 cups of water.) Once it’s cooked, remove from the cooking pot to a bowl to cool slightly before adding the other ingredients.

2) Wash the orange and zest it. I use a rasp for this and it works really well. Using a sharp knife, cut the remaining peel off the orange and slice the orange into segments.

3) Make the dressing in a large bowl and stir well to combine. You’ll be adding the other ingredients straight into the dressing as the quinoa cools down.

4) Add the black beans to the bowl that has your dressing in it, along with the diced celery, cilantro, red onion, chili pepper, and orange segments. Stir to combine. Leave it for awhile if your quinoa is still hot.

5) Add your cooled quinoa.

I prefer this salad served at room temperature. It’s also really good the next day when the flavours settle a little bit.

p.s Have you been following the Daily Lunches? You can see all the accumulated photos right here.

3 Responses to "Quinoa, orange, and black bean salad recipe"

1 | Javamom

May 28th, 2013 at 10:44 am


Quinoa is amazing, isn’t it. I prefer it in salads rather than warm, and make recipes like this one too. I haven’t used orange, good idea though. Maybe I’ll try it next.

Other combinations I’ve tried and love:
-lemon juice, olive oil and chopped fennel, including fronds
-pineapple with red onion
-spring mix, or spinach with cucumber and tomato
-herbs and cherry tomatoes

Yum. :)

2 | Ginger

May 29th, 2013 at 2:14 pm


Awesome! I have just discovered Quinoa and was looking for some recipes to add. This one is perfect! Thanks!

3 | Chantal M.

June 10th, 2013 at 7:42 am


Quinoa can really be used in so many dishes, not to mention it’s beneficial for health. I like using it in deserts, as well as in soups (instead of pasta) but haven’t used it in salads, yet. This is a great idea, and I’ll give it a try!

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The Obligatory Blurb

My name is Andrea and I live in the Westboro area of Ottawa with my husband Mark and our dog Piper who is kind of a big deal on Instagram. We also have two human offspring: Emma (23) and Sarah (21). During the day I work as a writer at The Royal Ottawa Mental Health Centre. I am a longtime Ottawa blogger and I've occupied this little corner of the WWW since 1999. The Fishbowl is my whiteboard, water cooler, and journal, all rolled into one. I'm passionate about healthy living, arts and culture, travel, great gear, good food, and sharing the best of Ottawa. I also love vegetables, photography, gadgets, and great design.

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