Black Bean, Quinoa and Citrus Salad

Ever since I was introduced to quinoa, I’ve been trying to find more recipes using it. . there are SO many out there but I think this one is the bomb! Quinoa, by itself, is light and fluffy but it’s also pretty bland so this recipe where you have it mixed in with grapefruit, black beans, bell peppers and avocado (just to name a few)? And top that with this awesome (and I have TWO dressing choices for you) Sweet Citrus Vinaigrette or a Citrus Ginger dressing. . come on!!!! You have to try this recipe. And the most important thing? It’s so pretty and easy. When I was finished, I took like 20 photos because it was just so pretty! (and my husband ate 2 bowls?!! Really? ahhhhhaaahahhaaa!)

Looking for a light, refreshing, healthy summer salad? Home boys and home girls: You have found it.

Black Bean, Quinoa and Citrus Salad. . This is most definitely my NEW favorite salad just in time for summer!

Ingredients

for the salad:

1 (15-oz) can black beans, drained and rinsed
2 large grapefruits, divided into segments and chopped (peel the skin off)
1 large YELLOW bell pepper, diced
1/2 ORANGE bell pepper, diced (added more for color)
1/4 cup chopped scallions
1 cup uncooked quinoa
1 large (ripe but firm) avocado, diced

First dressing option: Sweet Citrus Vinaigrette (This recipe is from here. Use this one if you want a sweeter vinaigrette):

1/3 cup vegetable oil
1/3 cup fresh squeezed orange juice
1/4 cup fresh squeezed lemon juice
2 tbsp agave
1 garlic clove, minced
1/2 tsp salt
1/4 tsp ground black pepper

2nd dressing option: Citrus Ginger Vinaigrette (I thought this vinaigrette might be interesting so made both. Use this one if you want more of a tang from the vinegar):

1/2 cup fresh squeezed orange juice
1 tablespoon + 1 teaspoon fresh squeezed lemon juice
1 1/2 teaspoon red wine vinegar or apple cider vinegar
1 teaspoon soy sauce
1 teaspoon finely grated fresh ginger
1/2 tsp salt
1/4 tsp ground black pepper
2 tablespoons + 1 teaspoon extra virgin olive oil

Directions

for the salad:

Cook Quinoa: Directions here. Remove from stove and let cool while you prepare the rest of the salad.
Place black beans, grapefruit, bell peppers, avocado and scallions in a large bowl. Toss to combine.
In a small bowl, whisk together all dressing ingredients.
Add quinoa to salad then pour over dressing. Toss well and serve.
Salad will keep in sealed tupperware containers for up to five days in the fridge. IF YOU USE THE AVOCADO, IT WILL TURN BROWN. If you plan to store a lot of the salad, I suggest NOT mixing in the dressing.

for the vinaigrettes:

First dressing option: Sweet Citrus Vinaigrette:

Place all ingredients in a medium sized bowl and whisk together all of the ingredients

2nd dressing option: Citrus Ginger Vinaigrette (this one takes a bit longer):

in a small saucepan, combine the orange and lemon juices and bring to a boil. Boil the juices over high heat until reduced to 1/3 cup; about 5 minutes. I turned the heat down to medium/low after it started boiling because this was my 2nd attempt at this dressing. the first time, I ended up burning it so the 2nd time, I watched it like a hawk and boiled it for less time and switched it to med/low.
Transfer to a bowl and let cool slightly
Stir in the vinegar, soy sauce, and ginger until incorporated
whisk in the olive oil until emulsified
season with salt and pepper

Note: for both dressings: whisk these again before pouring over the salad! ENJOY!!!

I obviously used parts of Fat Girl’s recipe (her amazing dressing) & Eat, Live, Run. I really like how Jenna used grapefruit and avocado!! Enjoy!