Step 1

Begin preparing quinoa first by thoroughly rinsing 1/2 cup quinoa  in a fine mesh strainer then bringing to a boil with 1 cup water in a small saucepan (amounts as original recipe is written // adjust if altering batch size // use a 1:2 ratio dry quinoa to water). Once boiling, reduce heat to simmer, cover and cook on low for 15-20 minutes.

Step 2

Meanwhile, prepare salad ingredients by chopping vegetables, segmenting orange, and warming black beans and seasoning with salt, cumin, chili and garlic powder.

Step 3

Prepare dressing by adding all ingredients to a blender or food processor and blending until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed. I added more hot sauce, orange juice and salt. TIP: if you prefer a vinaigrette, leave out the avocado and simply whisk all ingredients together in a bowl. Taste and adjust seasonings as needed.

Step 4

Either plate salad and serve with dressing on the side, or toss with dressing before serving. Pairs well with salsa, fresh lime juice and tortilla chips.

Step 5

Leftovers keep for up to a few days, though best when fresh.