Bean And Pepper Quinoa Salad

1 cup quinoa

1 can black beans, drained

1 red bell pepper, diced

1 green onion stalk, chopped fine

2 teaspoons agave nectar or honey

juice from 1/2 lime

2 teaspoon rice vinegar

2 teaspoon olive or vegetable oil

pinch of salt, if needed

Combine quinoa with two cups of water in a medium saucepan that has a tight-fitting lid. Bring to the boil over high heat, then reduce, cover, and simmer for twenty minutes until water is absorbed and quinoa is fluffy.

Combine cooked quinoa in a mixing bowl with red pepper, green onion, and black beans.

Mix rice vinegar, honey, canola oil, lime juice, and pinch of salt if needed in a small jar. Make sure the jar lid is tight and shake vigorously to mix the dressing.

Pour dressing over quinoa mixture and toss salad to mix the dressing evenly.

Dressing will absorb into the quinoa if not served immediately, and may require a little more moisture before serving.