~from Savoring Time in the Kitchen
Serves 6-8
2 12-oz cans organic black beans, drained and rinsed
1 cup quinoa, rinsed
3 tablespoons sherry vinegar (or try my favorite, Champagne vinegar)
1 tablespoon low sodium soy sauce
1 tablespoon fresh lime juice
1 chipotle pepper in adobo, chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
6 scallions, white and light green parts only, thinly sliced
1 yellow bell pepper, finely diced
1/4 cup chopped cilantro
In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Cover and simmer over low heat about 15 minutes or until water is absorbed. Turn the cooked quinoa out onto a large plate or small sheet pan. Spread out to cool.
In a large bowl, whisk the vinegar, soy sauce, lime juice and chopped chipotle pepper. Add the olive oil in a thin stream, whisking until blended. Add the black beans, quinoa, scallions, yellow pepper and cilantro. Season with salt and pepper, toss to combine and serve.
Do ahead: May be made the day before. Still tastes great after two days refrigerated!
Adapted from Food and Wine