Cool Quinoa Salad

And ideal Salad for a hearty family meal or the buffet table, this medley of quinoa, broccoli, black beans and fresh dill counts on toasted pecans to add the finishing touch. Serve it warm, immediately after preparation, or chill and serve later.

4 cups water
2 cups quinoa
1 1/2 teaspoons salt
2 broccoli crowns, cut into small florets
1 1/2 cups frozen peas, thawed
1 (15 oz) can black beans, rinsed and drained
1 sweet onion, thinly sliced vertically
1 red bell pepper, diced
1 cup toasted pecan halves
2/3 cup chopped fresh dill weed
3 to 4 tablespoons organic canola oil
2 to 4 tablespoons freshly squeezed lime juice
2 tablespoons low-sodium soy sauce
salt and freshly ground pepper

Combine the water, quinoa and salt in a 4-quart saucepan, cover and bring to a boil over high heat. Turn the heat down to low and steam for 15 to 20 minutes. Remove from the heat and let stand, covered for 10 minutes. Cool until just warm, then transfer to a large bowl.
Fill a 4- to 6-quart saucepan two-thirds full with water and bring to a boil. Add the broccoli florets, and when the water returns to a boil, blanch the broccoli for 1 minute. Dain in a stainer and rinse under cold water. Add the florets to the bowl with the cooked quinoa.
Add the remaining ingredients and season with salt and pepper. Serve immediately or thoroughly chill.

From the cookbook the Nut Gourmet by Zel Allen