Rinse quinoa under cold water and drain. Drain and rinse black beans. Slice tomatoes in half. Thinly slice green onions. Finely chop jalapeno pepper.
Put quinoa, water, salsa, cumin, salt, and pepper in a pot. Cover and bring to a boil. Reduce heat to low and simmer 20 minutes. Remove from heat and let stand 5 minutes. Uncover, fluff with a fork, transfer to mixing bowl. Let cool slightly.
Add remaining ingredients to the quinoa. Toss well to combine.
Serve at room temperature or chilled, with chipotle sauce as a condiment (optional).
Makes 5 1 3/4 cup servings
245 calories per serving
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