BBQ Quinoa salad

This is an adapted recipe from Happy Herbivore

BBQ Quinoa salad

Make BBQ sauce and set aside to cool or use 1 c BBQ sauce free of high fructose corn syrup.

Sauce (makes 1 c):
1/2 c organic ketchup
3 TB apple cider vinegar
1 TB lemon juice
1 TB organic brown sugar
1 TB vegan Worcestershire
1 TB dijon mustard
1/2 tsp pepper
1/2 tsp smoked paprika or Smokehouse maple seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chili powder
1/3 c water

In small saucepan combine all ingredients and whisk together while you bring it to a boil.  Reduce and simmer for 15-20 minutes. 

Quinoa salad:
3 c cooked quinoa
1 c bbq sauce
1 15 oz can black beans, rinsed and drained
10 oz cherry tomatoes
1 c corn and/or chopped peppers (red, yellow and orange)
1/2 c red onion
guacamole, optional topping

Toss quinoa with bbq sauce.  Add beans, tomatoes, corn and/or peppers and onions.  Mix together.  Serve cold or warm topped with guac, if desired.