Quinoa and Black Bean Salad

This nutritious dish is great as a vegetarian main dish or as a side dish to grilled chicken. It can be enjoyed warm or chilled. Enjoy!

INGREDIENTS

1 cup quinoa, rinsed

3 TBS rice wine or red wine vinegar

1 TBS soy sauce

1 TBS fresh lime juice

1 chipotle in adobo, minced

3 TBS olive oil

1 (15 oz) can of black beans, drained and rinsed

6 scallions, white and light green parts only, thinly sliced

1 small red onion, finely diced

1 yellow or red bell pepper (or a combination), finely diced

1/2 - 3/4 cup chopped fresh cilantro

DIRECTIONS

In a medium saucepan, combine the quinoa with 2 cups of 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 minutes. Let cool.

In a large bowl, whisk the vinegar, soy sauce, lime juice and chipotle. Add the olive oil in a thin stream, whisking until blended. Add the black beans, quinoa, scallions, red onion, bell pepper and cilantro. Season with salt, toss to combine and serve.