Scoop this salad onto a bed of fresh spinach.
Mix quinoa, black beans, celery, onion, and preserved lemon together in a large bowl.
Mix olive oil, 2 tablespoons orange juice, zest, apple cider vinegar, agave, salt, pepper, and coriander together in a small bowl. Pour over quinoa mixture. Toss gently to coat.
Per Serving: 277 calories; protein 10g; carbohydrates 39.8g; fat 8.9g; sodium 1065.5mg.