To cook the Quinoa
1 cup quinoa
1 cup water
1 cup juice from South African oranges (about 4 oranges)
1 orange or 2 clementines for zest
1 oranges or 2 clementines to peel and slice or section for salad.
1 medium ear of corn, cooked & pulled off cob, or 3/4 cup loose.
1 cup black beans
1 tbsp sugar
Cilantro,chopped to taste.
Rinse quinoa until water runs clear, drain and transfer to a pot.
Add water,salt,and boil.
Cover, reduce heat to medium low and simmer until water is absorbed (15 to 20 minutes).
Remove from heat for 5 minutes, uncover and fluff with a fork.
Peel a half orange and slice zest into this strips.
Melt butter in a saucepan and saute' corn until golden brown.
Transfer corn from saucepan into a seperate bowl and add zest.
Add sugar,quinoa and orange juice to saucepan and cook until slightly caramelized.
Gently add quinoa to bowl of corn. Add black beans, cilantro and orange sections.
Toss all ingredients.
*If serving individual salads, slice goat cheese into rounds and use half of orange for grated zest.
* For family-style serving, crumble goat cheese into a bowl, add zest and mix together.
Add to salad and serve immediately.
Courtesty of South Afican Summer Citrus