Ingredients

3 tangelos, peeled and diced
1 cup quinoa
1 capsicum, diced
½ red onion, chopped
1 cup canned black beans, drained and rinsed
Handful of fresh coriander, roughly chopped

Dressing

Juice of 1 lemon
2 tablespoons olive oil
2 tablespoons white wine vinegar
Pinch salt & pepper

Method   

In a medium saucepan over medium heat, add 2 cups of water and add quinoa. Cook for 15 minutes or until the water has been absorbed. Set aside

In a large bowl, combine quinoa, tangelos, capsicum, black beans, onion and coriander

In a small bowl, add the dressing ingredients and mix well. Pour over the salad and serve. Gently toss before serving