Black Bean & Quinoa Salad
1 can black beans, drained
1 c. quinoa, rinsed (it tasted dirty not rinsed)
3 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp fresh lime juice
1 chipotle in adobo, minced (or I hear some use chipotle salsa)
1/4 c. plus 2 tbsp extra virgin olive oil
6 scallions, diced
1 small red onion, diced
1 yellow bell pepper, diced
1/4 c. chopped cilantro
In medium saucepan, combine the quinoa and 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 minutes.
Spread the quinoa on a plate and 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, yellow pepper and cilantro. Season with salt, toss to combine and serve.