Smoky Quinoa and Black Bean Salad

Ingredients

• 1 cup uncooked quinoa
• 1/4 cup olive oil
• 1 Tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• 1/8 tsp garlic powder
• 1/2 tsp salt
• Freshly cracked pepper
• 15 oz can black beans
• 2 bell peppers
• 2 green onions

Directions

1. Wash the quinoa thoroughly in a fine wire-mesh sieve so the tiny grains do not escape. Shake off the extra water, then transfer the rinsed quinoa to a sauce pot. Pour in 1.75 cups water, cover the pot, and bring it to a boil over high heat. When it boils, lower the heat and simmer for 15 minutes. Turn off the heat after 15 minutes and leave the pot covered for 5 minutes. Fluff the quinoa with a fork, then let it cool; the refrigerator is helpful if you want to speed that along.
2. As the quinoa cooks, mix the dressing. Whisk the olive oil, vinegar, smoked paprika, cumin, garlic powder, salt, and freshly cracked pepper in a small bowl, then set it aside.
3. Drain and rinse the black beans. Cut the bell peppers into dice, and slice the green onions.
4. Add the cooled quinoa, black beans, bell peppers, and green onions to a large bowl. Drizzle the dressing over everything and toss until the salad is evenly combined and coated. Taste, then add more salt if it needs it. Serve right away, or chill until mealtime; stir well before serving.