Black bean and quinoa salad

Active:  30 mins     Total:    2 hrs 45 mins    Yield:   8
 
Barbara's TIP:  This recipe can be prepared in 1/2 hour if you use tinned black beans which are already cooked !! I have found a brand called Bio Italia which uses cans which are BPA free. At Bio shops you may find the beans packaged in glass jars. 

Ingredients

• 340g  dried black beans, picked over and rinsed
• Salt
• 1 cup quinoa, rinsed
• 3 tablespoons sherry vinegar
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• 1 chipotle in adobo, minced
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 6 scallions, white and light green parts only, thinly sliced
• 1 small red onion, finely diced
• 1 yellow bell pepper, finely diced
• 1/4 cup chopped cilantro

Method: 

• Step 1:  In a large saucepan, cover the beans with cold water and bring to a boil. Cover and let stand off the heat for 1 hour.
• Step 2:  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, about 1 hour and 30 minutes; season generously with salt during the last 10 minutes. Drain and let cool.
• Step 3:  Meanwhile, 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 minutes. Spread the quinoa on a plate and let cool.
• Step 4:  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.

Make Ahead:   The black bean–and–quinoa salad can be prepared and  refrigerated overnight.
Ideal as a lunch meal which can be taken to work. 

Recipe Compliments from : Chef Ken Oringer who believes  that chefs need to make a point of eating healthy dishes when they can, so he includes protein-rich quinoa in his diet at least three times a week. Here he mixes the grain with black beans, onions and peppers to make a hearty and very satisfying side dish that's a fun variation on prosaic five-bean salad. 

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