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Prep Time
15 mins
Total Time
20 mins
Serves
6

Ingredients

1 cup
uncooked quinoa
250 mL
2
navel oranges, divided
3 tbsp
olive oil
45 mL
3 tbsp
red wine vinegar
45 mL
2 tsp
honey
10 mL
1 tsp
salt
5 mL
1 can
black beans, drained and rinsed
540 mL
1 can
corn, drained
341 mL
1
red pepper, finely chopped
1/4
red onion, finely chopped
1/4 cup
chopped fresh cilantro
60 mL

Method

Step 1

Cook quinoa according to package directions.

Step 2

Finely grate 1 tsp (5 mL) orange zest from 1 orange then squeeze out 1/3 cup (75 mL) juice. Set aside. Cut remaining orange into skinless segments (called supremes).

Step 3

Mix orange zest and juice with olive oil, vinegar, honey and salt in large bowl. Stir in quinoa, black beans, corn, red pepper, onion, cilantro and reserved orange supremes until coated.

Tips

To cut a citrus fruit into supremes, cut a thin slice off both ends of fruit to allow it to stand on a flat end. Using a sharp knife, cut down vertically along sides to remove peel and pith in sections. Cut along either side of orange membranes to release the supremes.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics 30 Minutes or Less Potluck Salad

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of recipe):
Calories:
330
Fat:
9 g
Saturated Fat:
1 g
Carbs:
52 g
Fibre:
9 g
Sugar:
11 g
Protein:
10 g
Sodium:
760 mg
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