1 cup quinoa
1 can black beans, drained, or 2 cups cooked black beans
1 red bell pepper (or 1/2 red pepper, 1/2 orange or yellow pepper), diced
1 tsp minced jalapeño (optional)
1 scallion, finely chopped
2 tsp honey or agave nectar
Juice of 1/2 lime
2 tsp rice vinegar
2 tsp canola or vegetable oil
Pinch of salt, or as needed
Place quinoa in a rice cooker with 2 cups of water; turn the cooker on and let it do its thing until it switches to "warm", approximately 20 minutes. Or, place quinoa and 2 cups of water in a saucepan with a tight-fitting lid. Bring to the boil over high heat, then reduce to simmer and cook, covered, for 20 minutes or until water is absorbed and quinoa is fluffy.
Add cooked quinoa to a mixing bowl with black beans, red pepper, jalapeño and chopped scallion.
In a small jar, combine honey, lime juice, rice vinegar and canola oil. Add a pinch of salt. Put the lid on the jar and shake vigorously to emulsify the dressing. Taste, adjust seasoning as needed (it should be a bit tart), and pour on the quinoa mixture. Toss to distribute the dressing evenly.
If you're not serving right away, toss the salad again before serving, and adjust seasoning (the dressing will absorb into the quinoa, and the salad might need an additional bit of moisture if it sits for a while).