Quinoa-black bean salad

• 1 cup water
• 1/2 cup quinoa
• Juice of one lime, plus about 1/4 tsp. lime zest
• 1 1/2 tsp. chipotle paste (adjust to taste)
• 1 tsp. chile powder
• Pinch of salt
• Pinch of cumin
• 1/4 cup extra virgin olive oil
• 3 large scallions, thinly sliced (white and green parts)
• 1 cup roasted red peppers, chopped
• 1 14.5 oz. can black beans, drained and rinsed
• 1/4 cup fresh cilantro, roughly chopped
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• Bring quinoa and water to a boil in a small saucepan. Cover, reduce heat to low and simmer for about 15 minutes. Fluff with a fork and set aside.

• In a bowl, whisk together the lime juice and zest, chipotle paste, chile powder, salt, cumin, and olive oil. Add scallions, red peppers and black beans. Stir in the quinoa and cilantro and toss well to combine. Garnish with additional cilantro and lime zest, if desired.

• Recipe is from Chronic in the Kitchen