Makes 8 to 10 servings

This makes a healthful salad for lunch, which is perfect to take-along because it doesn't contain dairy products. Or, it's also a delicious accompaniment to broiled or grilled chicken.

For the salad

1 cup quinoa (see Tip)
6 cups water
One 15-ounce can black beans, drained and rinsed
1 cup cooked corn kernels, drained
½ cup seeded and diced red bell pepper
½ cup seeded and diced green bell pepper
½ cup finely chopped red onion
¼ cup thinly sliced scallions

For the Sherry-Mustard Vinaigrette

1/3 cup extra-virgin olive oil
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
½ teaspoon salt, or to taste
½ teaspoon freshly ground pepper
Pinch of sugar

To complete the recipe

¼ cup minced fresh cilantro
Leaf lettuce

To make the salad, rinse the quinoa in a fine-mesh strainer under cold running water until the water runs clear. Bring the 6 cups of water to a boil in a medium saucepan, add the quinoa, and cook until the grains are transparent throughout, about 12 minutes. Drain, rinse, and return to the saucepan. Cover and dry the quinoa over low heat for 5 minutes. Toss with a wooden spoon, then transfer to a large mixing bowl to cool.

Add the beans, corn, bell peppers, onion, and scallion. Toss to combine well.

Combine all the vinaigrette ingredients in a small bowl. Whisk until the mixture slightly thickens.

Add the vinaigrette to the salad. Taste and adjust the seasoning. Cover and refrigerate.

Just before serving, add the cilantro and toss. Serve the salad on lettuce leaves.