Dressing
2 Tbsp rice wine vinegar
2 Tbsp freshly squeezed lime juice
1/4 cup apricot nectar
1 jalapeno pepper, seeded and diced
1/4 tsp sea salt

Salad
1/2 cup chopped dried apricots or 3 fresh apricots, pitted and chopped
1 small red pepper, seeded and diced
1 small red onion
1 cup chopped scallions
1 cup fresh cilantro
1/4 cup toasted pumpkin seeds
2 cups cooked quinoa, cooled
1 15-oz can (1.5 cups) black beans, rinsed and drained

Puree dressing ingredients in a blender, or emulsify by shaking or whisking.

In a mixing bowl, add all salad ingredients except quinoa and black beans together and toss. Add the quinoa and toss again. Fold in the black beans. Add dressing to taste, stir, and let the salad sit for 10 minutes before serving.