Get Baked: Quinoa and Black Bean Winter “Salad”

Calling something this delicious a salad is like calling Sofia Vergara attractive. Hello understatement of the year! Orange, as it turns out, is coriander’s media naranja. I can’t believe I’ve never had them together before. This salad is also supahealthy with its trendy complete protein, quinoa, and seasonally-appropriate vitamin-c-filled oranges.

Quinoa and Black Bean Winter Salad


1 cup of uncooked black beans or 1 1/2 cups of black beans from a can
1 cup of uncooked quinoa
2 oranges
4 tablespoons of olive oil
2 teaspoons of apple cider vinegar
1/2 teaspoon of honey or sugar
1/2 teaspoon of coriander
1/4 cup of cilantro
1/2 small red onion
Pepper and salt to taste


1. Since I live at the very ends of the earth, a can of black beans costs about €4.50. And because that’s obscene, I make my beans myself. If you’re in the same boat, don’t worry: it takes a little bit of planning, but it’s not impossible. Start by soaking a cup of beans in water the night before you’re going to make the salad.

2. In the morning, rinse and drain the beans and put them in a pan with a few cups of fresh water. Bring the pan to a boil, then turn the heat down to low, cover it with a lid and let it cook for 45 minutes to an hour, stirring occasionally. You’ll know they’re finished when they’re soft and not chalky inside. Drain the water and they’re ready to use.

3. While the beans are cooking, you can do everything else. Apparently, quinoa is something you should rinse before cooking so that it doesn’t taste soapy. I don’t have a small enough strainer, so I skip this step and it still taste great every time. Pour the quinoa into a pan along with 2 cups of water. Just like the beans, you’re going to bring it to a boil, cover it with a lid and turn the heat to low. In about 15 minutes, the water should all be absorbed and your quinoa should be ready.

4. While the quinoa and beans are cooking, work on your oranges. First, wash and zest one of them. If you’ve never zested before or are lacking a zester, you can use a fork or a knife. Just make sure you don’t accidentally take any of the sour pith along with your zest.

5. Now we’re going to supreme the oranges!

Destiny's Child who?

Destiny’s Child who?

You do this by peeling the oranges and peeling each segment apart. Then, using a really sharp knife, cut the pithy membrane from the juicy inside. Squeeze the juice from the membrane and save it for later and slice the supreme’d oranges into smaller pieces.

6. It’s sauce time. Mix the olive oil, vinegar and honey with all the orange juice you squeezed out of the oranges. You should have at least 6 tablespoons. Add the orange zest, about a 1/2 teaspoon of salt and another 1/2 teaspoon of pepper and the coriander. If you can only find corriander seeds, try your best to ground them up. It’s kinda gross biting into a whole seed and you don’t need some stupid seed ruining your salad experience.

7. Chop chop chop your cilantro and onion.

8.. When the quinoa and beans are ready, mix them together. Add the orange slices, cilantro and onion. Finally pour the sauce on and stir it all in.

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Inspired by The Kitchn

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Laura is a tiny girl who wishes she were a superhero. She likes talking to her grandma on the phone and making things with her hands. Strengths include an impressive knowledge of Harry Potter, the ability to apply sociology to everything under the sun, and a knack for haggling for groceries in Spanish. Weaknesses: Chick-fil-a, her triceps, girls in glasses, and the subjunctive mood. Follow the vagabond adventures of Laura and her bike on twitter [@laurrrrita].

Laura has written 308 articles for us.


  1. When purchasing the quinoa, make sure it’s from the US, as countries who rely on quinoa as a food source are having their economies fucked up because the price of quinoa is rising because of demand in the US~

    Having said that, this looks tasty as hell.

  2. Despite canned black beans actually being cheap where I live (ohio) I still make all my own.
    Expect: I make them in HUGE batches in my crock pot, freeze them in 1- 1 1/2 cup portions (in the bean juice) and have super cheap and tastier beans whenever I want!
    I do the same thing with brown rice becuase it takes so long to cook.
    Add some veggies and hello dinner with 5 mintues of effort.

  3. Every year, right in the middle if January, a bushel of honey bell oranges appears on my doorstep compliments of an old client of mine. Two days ago, Bam! Oranges. So guess what’s for dinner! Also, if you don’t want to wait overnight you can quick soak the beans. For every 2 cups of beans add about 6-8 cups of water to a pot. Bring to a rapid boil for 2 minutes. Remove from heat, cover and just let them sit for about an hour. Then drain and rinse. Boom! Ready to be cooked.

  4. To rinse your quinoa just place it in a bowl.. add water and use either cheesecloth, a thin towel or double up a paper towel and adjust over the bowl. Hold it and flip to drain.

    This could also be delicious tossed with a splash of champagne vinegar :)

  5. I didn’t know “to supreme” could be a verb, but supreme-ing oranges is definitely my favorite kitchen trick! And now I have a word for it! (…this was how I felt upon learning the word “gay” also)

    ANYWAY, to supreme your oranges, don’t peel em! Just cut off the skin/pith with same sharp knife you’ll section them with, then section. Pictures would be better…. google… like so:

    Also thanks Laura this looks fantastic and (bonus) like something I can make with things I often have in my kitchen and without fiddly exact measurements. Yay!

  6. Dear god I’m trying to imagine black beans at 4 and a half euros o_0 What do people do for cheap protein? I lived off beans this summer, they’re 77 cents a can where I live.

    Also this looks unbelievably delicious!

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