Addictive Quinoa Salad

• 1 cup uncooked quinoa
• 1 3/4 cups water
• 1/3 large red bell pepper, 1/4" dice
• 1/3 large yellow red pepper, 1/4" dice
• 2 scallions, finely chopped
• 1/3 cup rinsed and drained black beans (Busch's preferred)
• 1/2 lemon
• 2 tablespoons white balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon ground cumin
• 2 tablespoons finely chopped cilantro
• 1/2 teaspoon kosher salt (or to taste)
• 1/4 teaspoon freshly ground black pepper

1. In a saucepan, bring the quinoa and the water to a boil over medium high heat. When it reaches boiling, cover the saucepan and simmer until the water is absorbed and the quinoa is al dente (about 15 minutes). Note: I find that when making quinoa to use in a salad, the quinoa will be less "gloppy" if cooked in 1 3/4 cups of water for each cup of uncooked quinoa (vs 2 cups of water as is usually recommended. Set the cooked quinoa aside to cool to room temperature.
2. Add the quinoa to a serving bowl and add the red pepper, yellow pepper, scallions, black beans and red beans, and mix lightly to combine.
3. Add to the serving bowl the juice of the 1/2 lemon, the white balsamic vinegar, extra virgin olive oil, cumin, salt, pepper and cilantro. Mix lightly to combine and correct the seasoning.
4. Chill the salad and enjoy! Salad will keep, refrigerated and covered, for up to 4 days.

quinoa, water, red bell pepper, yellow red pepper, scallions, black beans, lemon, white balsamic vinegar, extra virgin olive oil, ground cumin, cilantro, kosher salt, freshly ground black pepper

Taken from food52.com/recipes/23606-addictive-quinoa-salad (may not work)