Quinoa Salad with Black Beans

By Wilda

Ingredients

• 1 can (16 oz.) black beans
• 1 cup quinoa, rinsed
• 3 tablespoons sherry vinegar
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 chipotle chile in adobo, very finely chopped
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 6 scalliona, white and green, thinly sliced
• 1 small red onion, finely diced
• 1 med. yellow or red bell peper, finely diced
• 1/4 cup cilantro

Preparation

Step 1

In a med. saucepan, combine the quinoa with 2 cups water and a pinch of salt and bring to a boil. Cover the saucepan and simmer the quinoa over low heat until the water has been absorbed, about 15-20 min. Spread the quinoa on a plate to cool.

In a large bowl, whisk the vinegar, say sauce, lime juice and chipotle. Add the olive oil in a thin stream, whisking until blended.

Rinse and drain black beans. Add beans quinoa,scallions, red onion, peppers and cilantro. Season to taste with salt. Toss and serve.

You can make ahead: Good for 3-4 days. this makes a lot for 2 people I usually only make 1/2 recipe.