THE KITCHN: A bright and cheerful salad to herald the warmer months ahead
Quinoa and Black Bean Salad with Citrus-Coriander Dressing. (Emily Ho / March 6, 2013)
Place quinoa, black beans, onion and orange segments in a large bowl and stir gently to combine. Pour dressing over salad and toss gently to coat.
Serve immediately or refrigerate until ready to serve.
Note: How to supreme a citrus fruit
Supreming is of dividing a citrus fruit into its segments, removing the skin, pith, membranes and seeds. You can use this method to cut any citrus: oranges, grapefruits, even lemons.
Equipment: a small, sharp paring knife and a cutting board
1. Slice a little off the top and bottom. This gives you a stable cutting surface and will also make it easier to trim away the rest of the peel.
2. Trim away the skin and pith. You can use any knife you feel comfortable with for this step. Start at the top and slice downward following the curve of the fruit. Try to cut away all of the skin and the pith without also taking too much of the fruit. It's advisable to err on the side of caution and then go back afterward to trim up spots that you missed.
3. Cut into one of the segments. Use a paring knife for this step and have a bowl ready to catch the citrus juices. Slip the knife between one of the segments and the connective membrane. Cut until you reach the middle of the orange, but don't cut through any of the membrane. Go slowly and keep your fingers out of the way!
4. Scoop out the segment. Use a scooping motion to turn the knife back on itself, hook under the bottom edge of the citrus segment, and pry it away. The side that is still attached to a membrane will peel away, leaving you with a perfect wedge.
5. Repeat with all the other segments. The first segment is always the hardest to get out; the rest are a lot easier.
(Emily Ho is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to email@example.com.)