Celeriac Steak Asada with Black Bean Quinoa

Prepare quinoa according to package directions; let cool. Stir in beans, orange slices, onion, cilantro, and jalapeño. 2. Meanwhile, mix together 1 tablespoon lime juice with 1 tablespoon water. Brush celeriac steaks with lime mixture and sprinkle steaks with Southwest seasoning. Grill, covered, over medium heat 8 to 10 minutes or until tender and browned, turning once. 3. For Orange Vinaigrette, in a small bowl whisk together orange juice, the remaining 2 tablespoons lime juice, the Dijon mustard, garlic, sea salt, and freshly ground black pepper. 4. Arrange quinoa and steaks on plates. Drizzle with Orange Vinaigrette.