Quinoa Black Bean Salad

Don't be turned away by the boring name of this salad. This is a surprisingly tasty and hearty or main dish that uses very common ingredients -- except for, perhaps, quinoa or chipotle peppers. Make sure to eat it immediately after preparing, as it tastes best fresh. This was provided by readers on the NY Times.

Ingredients

• 1 cup quinoa
• 1 15-ounce can black beans, drained
• 1/4 cup chopped fresh cilantro
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons red wine vinegar
• 1 tablespoon soy sauce
• 2 teaspoons agave nectar or honey
• 1/2 teaspoon kosher salt
• 1 canned chipotle pepper in adobo sauce
• 1 small garlic glove, finely chopped

Instructions

1. Place the quinoa and 2 cups water in a medium saucepan over high heat and bring to a boil.
2. Lower heat, cover and simmer 15 minutes, or until liquid is absorbed. Stir in the black beans and cilantro.
3. Puree the remaining ingredients together in a food processor; pour over quinoa and stir to coat with dressing. Adjust seasoning with salt and additional lime juice if desired.
4.  Serve warm or at room temperature.

Serves 2-4.