Citrus-Dressed Quinoa and Black Bean Salad

Name: Citrus-Dressed Quinoa and Black Bean Salad
Ingredients: ¼ teaspoon ground turmeric; 2 cups small cauliflower florets; Juice and zest of 1 orange; 2 tablespoons freshly squeezed lemon juice; 1½ cups water; 1 teaspoon salt; 1 cup uncooked quinoa, rinsed and drained; 1 yellow bell pepper, seeded and cut into ½-inch dice; 1½ cups cooked black beans or 1 (15.5-ounce) can black beans, rinsed and drained; 1½ cups cooked black beans or 1 (15.5-ounce) can black beans, rinsed and drained; 3 scallions, minced; 2 teaspoons agave nectar; ¼ teaspoon freshly ground black pepper; 3 tablespoons olive oil; 1 carrot, peeled and shredded; ¼ cup chopped fresh Italian parsley, cilantro, basil, or mint; ¼ cup chopped fresh Italian parsley, cilantro, basil, or mint; 1 cup yellow or red grape tomatoes, halved lengthwise; 1 cup yellow or red grape tomatoes, halved lengthwise; ¼ cup sunflower seeds; ¼ cup chopped fresh Italian parsley, cilantro, basil, or mint; ¼ cup chopped fresh Italian parsley, cilantro, basil, or mint

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The Dazzling combination of colors, textures, and flavors makes this salad an ideal choice for a potluck or company fare. The salad affords a lot of versatility, too—you can easily swap in different vegetables or beans, use rice instead of quinoa, and choose whichever fresh herb you prefer.

Ingredients

1½ cups water
1 teaspoon salt
1 cup

Gluten-free
Vegan

Method

Place the water in a saucepan, add ½ teaspoon of the salt, and bring to a boil. Add the quinoa, return to a boil, then reduce the heat to a simmer. Add the turmeric, cover, and cook until the quinoa is tender and the water is absorbed, about 15 minutes. About 3 minutes before the quinoa is done cooking, stir in the cauliflower. Remove from the heat and let sit for 5 minu