Southwestern Quinoa Salad with Black Beans and Veggies | Oregonian Recipes

Ingredients

• Kosher salt
• 1-1/4 teaspoons ground cumin
• 1-1/4 teaspoons ground coriander
• 1/2 teaspoon ground cinnamon
• 4 tablespoons olive oil
• 1-1/2 cups red quinoa, rinsed well if not pre-rinsed
• 1 15-1/2-ounce can black beans, drained and rinsed
• 1 medium zucchini (about 7 ounces), trimmed and cut into small dice (1-1/3 cups)
• 1 cup halved grape or cherry tomatoes
• 1 cup fresh corn kernels (from about 2 ears), microwaved or blanched for a few seconds
• 1 small (or 1/2 large) red bell pepper, seeded and cut into small dice (1/2 cup)
• 1/3 cup sliced scallions (white and light green parts)
• 1/4 cup chopped fresh cilantro, plus sprigs for garnish
• 1/4 cup fresh orange juice
• 1 tablespoon plus 2 teaspoons fresh lime juice
• 2 teaspoons minced fresh garlic
• 2 teaspoons honey or agave nectar
• 1/4 teaspoon Asian chili-garlic paste
• 1/2 to 2/3 cup toasted pine nuts