Quinoa and Black Bean Salad

One of my favorite dinners!

1 1/2 cup quinoa-rinsed ( I usually use ¾ cup regular, and ¾ red quinoa for more texture and color)

3 Tablespoons  wine vinegar or apple cider vinegar

1 Tablespoon soy sauce (or tamari sauce)

1 lime juice and zest

1 chipotle in adobo, minced (use as much as you are brave to)

¼ cup EVOO + 2 Tablespoons

6 scallions-thinly sliced

I small red onion, diced

1 yellow pepper, finely diced

¼ cup parsley

2 cans black beans*

In a medium saucepan combine quinoa with 3 cups water and pinch of salt and bring to a boil.  Cover and simmer over low heat until the water is absorbed-about 15 min.

In a large bowl whisk the vinegar, soy (tamari), lime juice, zest  and chipotle.  Add the olive oil in a thick stream whisking until blended.  Add, black beans, quinoa, scallions red onion, and yellow pepper and parsley.  Toss and serve.

*If using dried beans.  12 ounces.  In a large saucepan cover the beans with cold water and bring to a boil.  Cover and let stand off heat for 1 hours.  Drain the beans.  Return them to the pot and cover with 3 inches of water.  Bring to a boil and simmer over low heat until tender, abou 1 ½ hours; season generously with salt during the last 10 minutes.  Drain and cool.