5 In Main Entrees/ Vegetarian

Black Bean, Quinoa and Citrus Salad

Citrus Quinoa above

It’s been awhile since I’ve written a post.  It has been so nice being home recently, and I’ve been pre-occupied with soaking in Austin.  I made this quinoa a few weeks ago, but it was a hit at the party and had to share.  This salad is refreshing, hearty, healthy, filling and flavorful.  What else do you want?

Citrus Quinoa-layers

It’s a light salad, but also heavy enough to keep you full.  Leftovers?  Yes please.  I could eat this for a week straight.

Citrus Quinoa topping

The citrus comes from the lime and grapefruit.  I love the grapefruit addition, but man!  Peeling those grapefruits and keeping them pretty was not an easy (nor clean) process.  Despite the time it takes, don’t leave the grapefruit out, it definitely adds a lot of punch and flavor.

Black Bean, Quinoa and Citrus Salad

  • 2 15-oz cans black beans, drained and rinsed
  • 1/2 red onion, minced
  • 2 large grapefruits, divided into segments and chopped
  • 1 large red bell pepper, diced
  • 3 ears fresh corn, kernels chopped off’
  • 1 cup uncooked quinoa
  • 1 large (ripe but firm) avocado, diced
  • 1 small bunch cilantro, minced
  • juice of 3 limes
  • 2 tsp cumin
  • 1/4 tsp sea salt

Directions:

Cook 1 cup of quinoa, according to directions

Rinse the beans, corn and chop the veggies and garnishes.  You can choose to add everything together in a bowl, or lay it on top like I did.  I just did this for looks, but it looks just as pretty when it’s all mixed!

chopped veggies

Chopped Veg- Above

Mix the cooked quinoa, lime juice, cumin, and salt.

Layer with onions, peppers, grapefruit, black beans, corn, avocado and cilantro. Place in refrigerator to cool.

Citrus Quinoa above

Citrus Quinoa- layers 2

It’s pretty, and fan-freaking-tastic!

Citrus Quinoa- Mixed

Black Bean, Quinoa and Citrus Salad

by Kristin Hong

Prep Time: 45 minutes

 

Ingredients

  • 2 15-oz cans black beans, drained and rinsed
  • 1/2 red onion, minced
  • 2 large grapefruits, divided into segments and chopped
  • 1 large red bell pepper, diced
  • 3 ears fresh corn, kernels chopped off’
  • 1 cup uncooked quinoa
  • 1 large (ripe but firm) avocado, diced
  • 1 small bunch cilantro, minced
  • juice of 3 limes
  • 2 tsp cumin
  • 1/4 tsp sea salt

Instructions

Cook 1 cup of quinoa, according to directions

Rinse the beans, corn and chop the veggies and garnishes.

Mix the cooked quinoa, lime juice, cumin, and salt. Place as a bottom layer in the pan.

Layer with onions, peppers, grapefruit, black beans, corn, avocado and cilantro. Refrigerate to cool.

(You can choose to mix everything when prepping too!)

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5 Comments

  • Reply
    Lauren
    May 31, 2013 at 11:59 am

    That is a gooooood looking salad! Yum yum yummm, come feed me!!

    • Reply
      thefreshfind@gmail.com
      May 31, 2013 at 12:18 pm

      Thank you Lauren, I would love to feed you any day! Ice cream in return? :)

  • Reply
    Nisha
    August 5, 2013 at 11:39 pm

    This salad is delicious! I’m not the world’s biggest quinoa fan (but I know it’s good for me) so I’m excited to have a tasty and easy way to make it. I’m already looking forward to the leftovers for lunch tomorrow! :D Thank you, Kristin!

    • Reply
      thefreshfind@gmail.com
      August 10, 2013 at 12:51 am

      I’m so glad you enjoyed it!!! Now I’m going to challenge you with some more quinoa recipes to convert you to like quinoa :) Thanks for reading Nisha!

  • Reply
    Superfood Spotlight: Quinoa – The Fresh Find
    February 25, 2016 at 1:37 pm

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