this just became my new favorite 10-minute meal:

Quinoa and Black Bean Salad with Smoky Lime Dressing

1 cup quinoa, cooked according to package directions
4 green onions, thinly sliced
1 (15-ounce) can black beans, drained
1/4 cup chopped fresh cilantro

3 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 tablespoon low-sodium teriyaki sauce or soy sauce
2 teaspoons sugar (optional, i prefer without)
1/2 teaspoon kosher salt
1 canned chipotle pepper in adobo sauce (or more than 1 if you like some serious kick)
1 small garlic clove, finely chopped

Cook the quinoa according to package directions.

Stir in the green onions, black beans, and cilantro.

Puree the remaining ingredients together in a food processor; pour over
quinoa and stir to coat with dressing. Serve warm or at room
temperature.

Makes 4 – 6 servings.

ps – oh yeah, it paired beautifully with some crusty bread and goat cheese

pps – buyer beware: this keeps in the fridge beautifully, but the chipotle sauce got spicier once it had time to sit and contemplate its navel overnight.